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Braised Chicken Thighs

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Servings

Makes 4 servings

Ingredients

4 chicken thighs (bone-in, skin on)
1 Tbsp canola or olive oil
1 Tbsp + 2 tsp Chef Paul Prudhomme’s Poultry Magic®
8 cloves garlic, smashed
½ cup red onion, julienned
⅓ cup red bell pepper, julienned
⅓ cup yellow bell pepper, julienned
⅓ cup green bell pepper, julienned
1⅓ cup celery, julienned
3 Tbsp dry white wine
½ cup unsalted chicken stock
1 tsp Chef Paul Prudhomme’s Magic Pepper Sauce®
½ tsp Worcestershire sauce
¾ tsp sesame oil
2 tsp honey (optional)

How To Prepare

Preheat oven to 350oF. Season chicken thighs with 1 tablespoon of Poultry Magic® and place skin side down in a sauté pan over medium heat. Cook until the skin is very crisp, being careful not to burn the seasoning (lower the heat if necessary). Once the skin is crisp and brown, flip the thigh and cook for another 5 minutes or so. Remove and reserve thighs. Add oil to pan and increase heat to medium high. Add garlic, onions, bell peppers, and celery. Cook until the vegetables are browned, then add the white wine. Reduce until only 1/3 of the liquid remains. Add the remaining 2 teaspoons of Poultry Magic®, chicken stock, Magic Pepper Sauce®, Worcestershire sauce, sesame oil and honey (optional), and bring to a boil. Add the thighs back to the pan, skin side up, and place in oven for 20 minutes. Remove from oven and serve hot.

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