I’m sort of crazy about chicken thighs. I don’t know about you guys, but they happen to be my favorite part of the chicken—aside from the drumsticks, but that’s only because I love the idea of eating like a caveman which is a story for another time. But yes, I love the thighs because to me, they’re the most flavorful and most versatile of the chicken pieces. You can do a lot with them, but predominantly their fat makes them perfect for slow cooking. Take these Sauvignon Blanc and Mustard Braised Chicken Thighs for instance, they’re first seared and then slowly braised in a delicious white wine and mustard sauce made with Barefoot Wine’s Sauvignon Blanc. The fresh thyme and tarragon gives it that perfect rustic taste that makes people believe you cooked it all day. No one needs to know that it’s a lot easier than that. Rule number one in the kitchen, don’t share all of your secrets. You follow that rule, I wont because then I won’t have anything to share with you.
When the weather (finally) begins to cool down, like now, I like to get in the kitchen and make these heartier dishes that require an hour or two in the oven, cooking away in a stew-like sauce. There’s something so magical about autumn cooking that makes me so happy. Maybe it’s the idea of creating something warm and comforting for those you love. It could also be the fact that if you serve this with some crusty bread for mopping up the sauce, it would just be the perfect pairing. Bread is always a happy welcome to any meal I’m eating.
I always like to encourage people to braise more of their meats. While yes, it does take a while to cook—the whole low and slow method isn’t for everyone—braising is absolutely incredible. The meat gets so tender that it just falls off the bone. FALLS. OFF. THE. BONE. One might think that such a long cooking time would dry out the meat but if you think about it, the meat is slow-cooking in this delicious sauce just making it super moist. You can’t beat that.