CHIPOTLE BRAISED CHICKEN

By BobD

Ingredients

• 4 SERVINGS
• Serve this with Warm Herbed Coriander Rice Salad.
• 1 large onion, halved lengthwise, then thinly sliced lengthwise
• 2 garlic cloves, minced
• 1 Turkish or 1/2 California bay leaf
• 1 tablespoon unsalted butter
• 1 1/2 tablespoons olive oil, divided
• 3 lb chicken parts
• 1 teaspoon chipotle chile powder
• 1 cup water
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro
• ACCOMPANIMENT: lime wedges

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Cook onion, garlic, and bay leaf in butter and 1/2 Tbsp oil with 1/8 tsp salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes.

Transfer to a plate.

Pat chicken dry and season with 1 tsp salt.

Brown chicken in remaining Tbsp oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.

Discard all but 2 Tbsp fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute.

Stir in water and bring to a simmer, scraping up brown bits.

Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes.

Transfer chicken and onions with a slotted spoon to a platter. Skim off and discard fat from sauce, then boil until slightly thickened.

Stir in lime juice and cilantro and spoon sauce over chicken.