rosemary vanilla chicken

How To Make rosemary vanilla chicken

• 1

  Remove the bones from the chicken thighs by slitting the back of the thigh with a sharp knife. Carefully trim the meat off of each bone. Try to leave the thigh in one piece, but it’s OK if it ends up in several pieces.
• 2

  Preheat a large frying pan over medium-high heat then splash in the olive oil. Add the chicken and the bones and begin browning. As each piece browns, turn it over and continue until each piece is golden brown then lower the temperature. This is the best time to add the rich flavors of caramelization before the liquids are added and before the meat begins braising. Take the meat and bones out and reserve while the vegetables are cooked.
• 3

  Add the onions and carrots to the hot pan and cook them for a few minutes until they slightly soften. This will brighten their flavors considerably. As you stir them, loosen any brown bits that adhere to the pan’s bottom. These are caramelized juices from the meat and will add a lot of flavor to the dish.
• 4

  Add the chicken meat and bones back to the pan and pour in the wine – reserving a sip for yourself! You may also use less wine and make up the difference with homemade or canned chicken broth if you like. For this dish the oaky vanilla-like flavors of California chardonnay is best.
• 5

  Slit the vanilla pod lengthwise and scrape out the seed paste inside. Mince the remaining pod and add along with the seeds and rosemary to the chicken. Bring the mixture to a simmer. Place a tight-fitting lid on the pan and let braise on the stove top over medium heat until tender, about 45 minutes.
• 6

  Remove the lid and remove the bones, they’ve added their flavor and can now be discarded. Turn the heat up and reduce the liquid until it thickens into a sauce. Taste; then season with salt and pepper to your liking. Serve over any rice, pasta or grain
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