Grab a plate and a fork, cause you're going to want to dig in to this tea braised chicken thighs dinner! I see many delicious Sunday suppers in your future.
tablespoon olive oil
pounds bone-in chicken thighs, skin/fat trimmed
salt and pepper
teaspoons minced garlic
ounces brewed Oolong tea (like Teabox Himalayan Shangri La Spring Oolong)
ounces carrots, peeled, and cut into big chunks
ounces Cipolline or pearl onions, peeled
Heat a skillet over medium high heat and add the olive oil. Season the chicken thighs with the salt and pepper on both sides. When the oil is hot, place the chicken thighs in the pan, skin side down and sear until golden brown, 3-4 minutes. Flip the thighs and sear the other side until golden brown, another 3-4 minutes. Remove the chicken from the pan and set aside.
Add the butter to your pan, scraping up any chicken pieces that may have stuck to the pan. Add your garlic and saute it for a minute, then add the flour and stir well to create a roux. Add the Oolong tea to this mixture and let it come to a rolling boil, then add your chicken, skin side down, carrots and onions to the pan. Sprinkle some salt and pepper on the vegetables, then place the rosemary and thyme sprigs over the chicken.
Reduce heat to medium low. Cover the pan and let cook for 30 minutes. Then remove the cover, flip the chicken and cook for an additional 30 minutes. Serve with rice.
by Jenny Bullistron
Amount Per Serving
Calories654kcalCalories from fat 401
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: