Recipe: Doretta Braised Chicken
Braised Chicken with Tomato, Cinnamon, and Butter Makes 4 small plates
3 oz extra virgin olive oil
6 boneless skinless chicken thighs
1 clove of garlic, smashed
1/2 white onion, small dice
18 oz milled tomato
2-3 cinnamon sticks
5-6 pc star anise
salt and pepper
2 tablespoon of butter
In a large deep sided sauté pan (large enough to hold chicken), place olive oil and turn heat to high Season chicken with salt and pepper Place chicken in pan and brown both sides of the chicken.
Once golden brown, (approx 2 min per side) remove chicken from pan.
Add garlic.  Cook for 1 min, remove garlic and discard.
Add onions and sauté for 1-2 min.
Add tomato and cook for 1 min, then reduce heat to med.
Add chicken back to pan, add cinnamon sticks and star anise.
Simmer chicken for approx 15-20 min until cooked all the way thru and tender.
Remove cinnamon sticks and star anise pieces.
Adjust seasoning with salt and pepper.
Remove chicken from the pan and cut into smaller pieces.
Add butter and swirl in to incorporate.
Add chicken back to pan and toss in the sauce.
Divide into bowls.
Garnish with crispy rice or thinly sliced chives or chopped parsley.

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