The CTF blog is one year old today. Let’s celebrate with a recipe!
We’re still buried in snow. I did four days worth of cooking and we all worked to get the housework and laundry done in advance, so today I am going to spend some family time with the kids. We’ll do school then spend the rest of the day playing board games. That was the original plan for if the power went out, so I see no reason why it can’t happen that way anyway.
From the Menu Mailer
To braise is to brown then cook in a small amount of liquid until tender. It can be done with meat or vegetables. This is a very tasty dish that we thoroughly enjoyed. You can substitute apples for the pears, if you prefer.
4-8 chicken thighs, with bone and skin
1 tsp salt
¼ tsp pepper
3 Tbs coconut oil, butter, ghee or schmaltz
1 onion, diced
½ Tbs rapadura
2 pears, peeled, cored and cut into wedges
2/3 cup chicken stock
1 tsp apple cider vinegar
1/8 tsp sage
Sprinkle the chicken with salt and pepper. In a skillet, heat the oil over medium-high heat. Add the chicken, skin side down, and cook for 4 minutes. Flip and brown for another 4 minutes. Remove the chicken from the pan. Add the onion and sauté for 5 minutes. Add the rapadura, and pear and cook until the pear is browned, about 5 minutes. Whisk in the chicken stock, vinegar and sage and cook for 1 minute, scraping the bottom of the pan to bring up any stuck bits. Return the chicken to the pan and reduce the heat to low. Cover and simmer until the chicken is done, about 20 minutes, adding more stock if needed.