Inexpensive chicken thighs are given the royal treatment in this recipe. Champagne and a ton of garlic are used to braise crispy-skinned thighs until they’re tender, juicy and fit for a king.
It’s snowing. Which is cool but I’m wondering if the forecasters called this one correctly. It was supposed to snow overnight and then start again around noon. At least that’s the last I heard and that was last night around 11:00. Now I’m watching Peter Rabbit and forced to check the updates on my phone. I know a lot of you affected by this storm decided to sleep in today. Smart people. And then the others didn’t have a choice but to go to work….possibly with the plan to leave around noon? I hope? Since it’s already snowing where I am and noon is a long, long time from now. And it’s still safe enough to drive to the store so why not go grab some chicken thighs. You’ll want them for dinner tonight. Trust me.
I love chicken thighs because they’re so flavorful. They stay tender and juicy when you accidentally decide to forget about them on the grill. They may be a little charred but you can peel that stuff off and just enjoy what’s inside. They’re the most forgiving part of the chicken in my opinion. And they’re cheap. And with grocery prices as high as they are lately…cheap, tasty food is where it’s at.
Champagne and Garlic Braised Chicken Thighs sound fancy and expensive but they’re made on a pretty frugal budget. You can get a bottle of champagne these days for under $10 and if can’t find one under $10 but still want to make this on the cheap you can use sparkling wine. Or Prosecco…and I know for a fact you can find both of them under $10. AND a bonus here, you won’t use the whole bottle so you can either A) use the remainder in another recipe like Slow Cooker Split Pea with Ham Soup of B) drink the rest. I vote for B, but that Split Pea with Ham Soup is pretty spectacular…it’s a tough call.
So you go to the grocery store and get your chicken…drive home slowly and carefully…unless you live in Florida. Floridians, I hate you right now. (Not really but….really.) And start dinner, it will be ready in about an hour. Champagne and Garlic Braised Chicken Thighs are great when served with sautéed green beans and something to soak up some of that sauce, like rice or quinoa or couscous. I like to save my sides for last and mix them up with the remainder of the juices left on the plate. It’s awesomely comforting and perfect for a cold, snowy day. Stay safe my friends.