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Kent said in July 20th, 2008 at 8:36 pm

This recipe is on my list to experiment.

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Kent said in July 20th, 2008 at 9:18 pm

You said blanched garlic is extremely mild, what if I simply used half the garlic and non-blanched… would that work. I am a college kid and every penny counts =D

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kentpaul65102 said in July 23rd, 2008 at 5:04 am

I must say that the moment I read this recipe I thought it was going to be a it. Guess what ? IT WAS! I did somethings different .. The searing on my cast iron pan took much more than expected so I just cut the step of the balsamic reduction. I blanched the garlic once and used about 2 garlic bulbs for about 8 thighs. The room filled with smoke and after 40 mins, I did not need to do reduce the braising liquid, as I could already coat the back of my spoon fresh from the oven. Served with rice, seasoned with roasted garlic, EVVO, Italian herbs and zucchini, grape tomatoes and carrots. It was the hands down one of the best meals I have ever cooked!!!

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Jacob said in July 23rd, 2008 at 4:11 pm

Kent,
Sorry it took so long for me to get back to you. Sounds like you had great success with the recipe. To answer you question about the garlic, the reason why I blanch it is because it allows to add lots of garlic without getting the harsh bitter taste that raw garlic usually has. You can use fresh garlic in smaller amounts, the dish will still be great, but it won’t have the same flavor structure.

The most important thing that you should get from this post however is not the flavors that I use, but the technique of how to braise chicken thighs. Sounds like you got it.

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Kent said in July 23rd, 2008 at 10:05 pm
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Justin said in September 6th, 2008 at 11:09 pm

Jacob,

This was an excellent dish. I ended up using one head of garlic for four thighs, and I had to resort to boxed chicken stock; however, I will definitely make this dish regularly.

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Jacob said in September 7th, 2008 at 5:35 pm

Justin,

I’m glad you liked the dish; there is absolutely nothing wrong with using boxed chicken stock. There are some really decent brands out there that you can use with great results. Not every home cook has the time, space and prep cooks to constantly have fresh stock on hand.

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