Italian Stallion Braised Chicken

What You Will Need: Chicken Thighs, Salami, Garlic, Red Onion, Pesto, Sun Dried Tomatoes, Chicken Broth, Pasta or Rice of your Choice.

*Preheat your oven to 300 & cook your starch, set aside.

First thing you want to do is wash and dry your chicken thighs. Make sure you really dry off the skin so they will brown. 

If you want to remove the skin go ahead or if you have boneless, skinless chicken breast, use that. 

Chicken thighs are great for flavor & a good bang for your buck.

Once it is dried, sprinkle with salt/pepper & flour. Heat some oil in a large cast iron skillet. If you don't have a cast iron skillet use any oven safe pan you have.

Let the oil get hot, hot, hot! Then place in your thighs, skin side down & don't touch it!! You want to allow the skin time to get crispy.

Once they have good color, flip to sear the other side for 2-3 minutes.

Scatter in your sliced red onions and garlic.

Sun-dried tomatoes go in next.

Add a heaping spoonful of pesto to each piece of chicken.

Then, lay a piece of the salami over top

Pour in enough stock or broth to come up half way over the chicken. Bring it to a boil, then place it in the oven.

Allow it to cook for 45 minutes to an hour.

Sprinkle a handful of parsley or a mix of parsley/basil for added color & freshness.

Serve over pasta or rice, finish with parmesan & dig in!!!!

So much flavor...

tender..

juicy...

comforting..

savory...

delicious...

& goes great with a cold glass of a good chardonnay! 

Enjoy & Always Cook with Love!