I made these the other night in my new Le Creuset cast iron braiser, and they were amazing – a bit better than when I did them in the pressure cooker, because they browned better. This is a simple recipe, and a definite weeknight favorite in our house. The warm slaw is awesome, and we usually serve with some parsleyed new potatoes. This can be be served with a regular slaw in the summer for sure! Here is the recipe :
|Love my new Le Creuset Braiser!|
2 TBS cider or rice vinegar
1 Tbsp garlic hot pepper sauce ( Chilolo is best, I think)
4 Chicken Thighs, trimmed of visible fat ( bone in or out your choice)
½ Cup seasoned bread crumbs
½ tsp garlic powder
1 Tbs chopped fresh Thyme (or 1 tsp dried)
½ tsp Kosher Salt
½ tsp fresh ground pepper
2 Tbs Dijon Mustard
2 Tbs light olive oil
1) Mix vinegar and hot sauce in a one gallon zip lock bag, and add the chicken. Seal the back, and make sure chicken is well coated. Let marinate for at LEAST 10 minutes – preferably about half an hour.
2) Pre heat oven to 375
3) Mix breadcrumbs, thyme, garlic, salt and pepper on a plate.
4) Drain chicken, and brush Dijon over both sides. Dredge in breadcrumb mixture till well coated on both sides.
5) Using an ovenproof skillet, heat olive oil till shimmering, med high. Add thighs, and cook first side till browned, about 4 – 6 minutes. Turn, and place skillet in the oven till well browned, and cooked through – about 15 – 20 minutes.
Makes 4 servings.
4 cups vegetable slaw mix (broccoli, cauliflower, red cabbage, and carrots)
½ cup sliced almond/cranberry mix
¼ cup thinly sliced red onion
3 tbs cider vinegar, and 2 tbs maple syrup, well mixed
½ tsp kosher salt
2 tbs olive oil
1) Using a large skillet, heat olive oil over med high heat.
2) Add coleslaw mix, berries, nuts and onions, and sauté till tender – about 5 minutes.
3) Stir in vinegar mix and coat well, continuing to cook for another minute or two, then serve warm