Adapted from How to Braise by Michael Ruhlman
Michael Ruhlman is Suvie’s very own culinary advisor as well as the author of over 20 books about cooking, a judge on Iron Chef America, and a guest on Anthony Bourdain’s No Reservations. It’s no surprise that we were very excited to adapt his braised chicken thighs from his How to Braise cookbook for Suvie. These chicken thighs are cooked in red wine over several hours turning them into a hearty and tender consistency. We’ve added potatoes to this dish ladling the thighs and sauce over them for a stew-like dish. The cornstarch added during the broil step is optional as it turns the sauce into a gravy-like consistency. Those that would like their sauce not quite as thick can omit it.
Michael Ruhlman's Braised Chicken Thighs
- 6 oz lardons or thick-cut bacon, diced
- 1 small onion, diced
- 4 garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 4 bone-in, skin-on chicken thighs
- 1 cup red wine
- 2 bay leaves
- 10 oz. new potatoes (1-1½” diameter)
- 2 tbsp butter, melted (optional)
- 2 tsp cornstarch (optional)
- Parsley, for garnish
Add the lardons, onion and garlic cloves to a Suvie pan and mix to combine. Toss the mushrooms with a drizzle of olive oil in a second Suvie pan. Broil both pans for 10 minutes or until the lardons start to brown and the mushrooms release their liquid.
During the broil, pat the chicken thighs dry and season liberally with salt and pepper.
When the broil is complete, drain the liquid from both pans and combine their contents. Nestle the chicken thighs into the pan then pour the red wine over the thighs and add the bay leaves. If you’re using especially large thighs you may need to split the contents of the pan into two Suvie pans. Load the pan(s) into upper zone of Suvie.
Add the potatoes to the starch pan and load into the starch zone.
Fill reservoir, enter cook settings, and cook now or schedule.
My Cook > Slow Cook & Starch Settings
High, 2 hours
Starch: 50 minutes
After the cook, remove pans from Suvie.
Spoon excess fat from the chicken pan and reserve. Place chicken thighs in a clean Suvie pan and pat dry. Mix 2 tsp cornstarch with a few spoonfuls of liquid from the braise, then incorporate cornstarch slurry into the braising pan. Broil the chicken and braise liquid pans for 10 minutes, stirring/rotating halfway through the broil.
Meanwhile, cut potatoes in half or quarters. After the broil remove chicken from Suvie. Toss the potatoes with the reserved fat from the chicken thighs or the melted butter and a sprinkle of salt. Serve chicken thighs over potatoes and top with sauce.