A dish such as this is a good test of your skill and judgment in the kitchen.
Colouring the vegetables, for example, must be done slowly in order to release the sugars within. Flavour is paramount, so when the sauce is cooked it's strained through a fine sieve and the veg discarded.
Reduction and seasoning are key factors too. Boiling the wine enhances the flavour of the sauce hugely, while the amount of salt you use is always a deciding factor. Adding salt while cooking allows it to dissolve and bring out the full flavour of the ingredients.
So what appears to be a fairly simple method with a good amount of ingredients is actually a test of your ability - one I hope you pass with distinction.
Braised chicken thighs with tomato, herbs and lemon
Serves 4
50ml olive oil
8 whole free-range or organic chicken thighs
1 large onion, peeled and finely chopped
1 carrot, peeled and sliced
1 celery stick, peeled and sliced
1 white of leek, washed and chopped
2 cloves of garlic, peeled and chopped
1 bay leaf
2 sprigs of thyme
1 small sprig of parsley
3 sage leaves
600g plum tomatoes, quartered and seeds removed
300ml white wine
500ml good-quality chicken stock
1tbsp vegetable oil
120g bacon lardons
80g unsalted butter
60g pitted green or black olives
Juice of 1 lemon
Pinch of salt
Fresh ground black pepper
Method
Set the oven to 200C/gas mark 6. Heat a large heavy-based pan, add the olive oil then the chicken thighs and colour them until golden. When done, place the thighs in a large casserole dish.
Add the vegetables and garlic to the pan and saute gently until golden. Add the herbs, tomatoes and wine to the pan and boil until the wine has reduced by three-quarters, then add the stock, a good pinch of salt and bring to the boil. Carefully pour the contents of the pot into the casserole dish over the chicken thighs. Place a tight-fitting lid on top and cook in the oven for about 30 minutes.
Heat the vegetable oil in a frying pan, add the lardons and saute until crisp before removing from the pan with a slotted spoon and placing them on kitchen paper to drain.
Remove the casserole dish from the oven and transfer the chicken thighs into a clean serving dish using a slotted spoon. Pour the sauce, including the vegetables, through a fine sieve into a clean saucepan, using the back of a ladle to force through any excess sauce. Discard the vegetables.
Bring the sauce to a boil and skim off any fat that rises to the surface. Boil the sauce until reduced by half, then turn down the heat so the sauce is simmering and whisk in the butter a little at a time (this will help thicken and glaze the sauce).
Add the lardons, pitted olives and lemon juice to the sauce and check the seasoning.
Pour the sauce over the chicken, finish with a little freshly grated lemon zest over the top and serve immediately.
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