September 23, 2020
We’re going to let you in on a secret: Chicken thighs are one of the best cuts, as they are packed with lean protein along with necessary vitamins and minerals. Co-op gets its chicken thighs locally: we use Only Alberta Chicken Boneless Skinless Thighs.
Don’t be fooled by the dark meat’s higher fat content—it is mostly “healthy” monounsaturated fat. Cooking chicken thighs in a cast iron skillet makes them crispy and juicy, but you can also enjoy them oven-baked because it’s easy seeing as your pantry probably already has the necessary ingredients and your favorite spices - simply season them and pop them in the oven.
If you pair chicken thighs with hearty sides like mashed potatoes and veggie skewers, you have a scrumptious meal the entire family will enjoy. The great thing about chicken thighs is they stay moist and juicy, almost no matter how you cook them. Plus, they can stand up well against tangier flavours like lime or garlic which bring a nice freshness to the meat.
This week, try our Lime Marinated Grilled Chicken Leg Rice Paper Wraps with Mango Salsa. Feeling brave? This “100 Clove” Garlic Chicken Legs with Mashed Potatoes won’t knock you over but it is a recipe for garlic lovers! Need to feed a crowd on a busy school night? Chicken Stew in a Velvety Tomato-Cream Sauce is a warm and hearty twist on typical stews.
"100 Clove" Garlic Chicken with Mashed Potatoes
2 lbs. Only Alberta Chicken boneless skinless thighs
2 tsp. oil
20 cloves garlic
2 Tbsp. butter
¼ cup Dry Vermouth
1 cup chicken stock
1 sprig thyme
2 Tbsp. cornstarch
2 Tbsp. water, cold
1 cup cream
2 lbs. Russet potatoes, peeled and diced
½ lb. butter, room temp.
¾ cup milk, warmed
salt and pepper
1. In a heavy bottom pot, add oil and heat over medium heat until hot.
2. Season chicken with salt and pepper and sear chicken in pot to get a nice golden-brown crust. Don’t worry about cooking chicken all the way.
3. Remove chicken and add garlic cloves and 2 tbsp butter. When garlic is browning add the thyme and chicken to the pot.
4. Deglaze with vermouth. Cook until vermouth is almost gone. Add the chicken stock and cover. Let cook on low for 10 minutes.
5. While chicken is cooking, place potatoes in a medium pot and cover with cold water. Put on medium high heat and cook until potatoes start to fall apart. Strain, crush potatoes and add warmed milk, butter and season with salt and pepper. Mixed thoroughly until smooth.
6. Mix cornstarch and cold water together to make a slurry.
7. Remove lid from the chicken pot and add the slurry. Bring to a simmer to let the corn starch thicken the chicken stock.
8. Now add the cream and reduce until sauce consistency. Adjust seasoning with salt and pepper.
9. Serve the chicken with the mashed potatoes and plenty of the garlic-chicken sauce.
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