Mixed Bag (Part 5): Braised Chicken and a Sweet Treat

I’ve mentioned before…I’ve been braising a bunch of chicken thighs recently. For whatever reason, I keep finding new recipes for it that look appealing. It’s a fairly straightforward style of cooking the chicken with ways you could adapt it to your tastes. The one I am showing today is a Moroccan style one. I also am sharing a lesser hit. It was okay…but not worth a full blog post. Some cookies from a fellow blogger…read ahead to find out.


Let’s start with the recipe that wasn’t a full winner. There is a blogger who makes lots of pretty looking sweet things that I have tried but not had much success with. I mean, the stuff turns out okaaaaaay but isn’t amazing. Every now and then I try again hoping for better luck because the flavor combinations sound good. For instance, this was a cookie where you got to add a choice of candy to cookies. I used 3 Musketeer bars in mine.


The dough wasn’t a normal cookie texture, I felt, and then after baking them…


they didn’t brown as much as I would have liked. They look browner in the picture above than they really were. I also felt the cookie was too sweet to have the candy added to it. These almost hurt my teeth with sweetness. Oh well. Another time, another recipe, 3 Musketeers Bars!

Now onto the braised chicken…

Here’s a basic idea behind braised chicken, at least, the way I’ve enjoyed making it….

Begin by browning your bone-in, skin-on chicken thighs in a Dutch oven. You want to season the meat in a way that matches the rest of your dish. Salt and pepper, maybe some fancy seasoning like how this one had some cinnamon, nutmeg, and other spices to go with a Moroccan taste.


Set the chicken aside and saute some vegetables. Onions are always popular, but you can also do mushrooms, carrots, celery, raisins, etc. Think of vegetables that work well roasting in the oven and they will probably work well for braising.


Then it’s time to add some liquid and scrape up any brown bits in the pan. Chicken broth, wine, maybe some water to help water down the broth a bit…along with extra seasoning. Cover and let it simmer until the chicken is cooked through.


Add more seasoning at the end in the form of salt, pepper, fresh herbs…


Make sure your vegetables are fork tender before serving over an appropriate side dish…rice, bread, couscous…


Feel free to season your side dish as well!


And there you have some braised chicken.


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