Wednesday, February 26, 2014

Diane's Braised Barbecue Chicken (G)

Complicated recipes are often wonderful and may offer exotic flavor combinations and a variety of textures and visual sensations. However, most people do not have the time to create such masterpieces!

If a dish can be prepared quickly, have few ingredients and taste wonderful - it becomes one of my new favorites!

My "Braised Barbecue Chicken" fills the bill, as the saying goes. Every time I make it, I wish I had doubled the recipe so I can have leftovers! The flavors are just right, the meat is tender and makes a meal to LOVE!

Note: I only use free-range, hormone-free, antibiotic-free chicken. Not only is it a healthier alternative, but the chicken tastes like it used to when I was a child. Even the dark chicken meat has an outstanding, wonderful flavor.

Diane's Braised Barbecue Chicken

Chicken thighs (partially thawed)
Olive oil
Barbecue sauce

Heat a heavy pan on med-high heat. Add olive oil to coat the bottom of the pan. Partially thaw thighs and spread open to maintain an even thickness. Add thighs to pan. Do not crowd.

 Braise both sides for 2 minutes each. Remove thighs to cutting board and slice crosswise. Larger pieces may be halved. Return meat to pan. Add a little more oil if necessary. Continue to braise. Use a spatula to move meat around until it is nicely browned. Do not over cook.

Turn heat down to med-low. Add a few tablespoons of barbecue sauce and one or two tablespoons of ketchup. Mix well and cook until meat is coated and glazed. Serve over rice or with steamed vegetable. Enjoy!

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