Ingredients
- 4 chicken thighs
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black peppercorn
- 2 tbsp unsalted butter
- 16 pearl onion, peeled
- 1/4 tsp hot smoked paprika
- 3 clove garlic, peeled and sliced thinly
- 1 cup cane vinegar
- 1 cup chicken stock
- 2 large navel orange, cut into supremes
- 1 tbsp fresh mint leaves
- 2 cup cleaned spinach (stems removed)
Directions
Season the thighs with the salt and pepper.
In a wide and heavy bottomed pot that has a lid, melt the butter over medium heat. Add the thighs, skin side down and let them sit in that pan WITHOUT moving them around for 7 minutes. You are encouraging good caramelization of that skin and developing a ton of flavor in the process.
After 7 minutes turn the thighs over and add the onions, paprika, and garlic to the pot. Cook for 5 minutes and then add the vinegar, careful not to let it flame up.
This is a good time to get a spatula and loosen up all of those pan drippings. The vinegar needs to cook down by half, and when it does, add the stock.
Cover and reduce the heat to low. Cook for 20 minutes over low heat and then remove lid, adding oranges, mint, and spinach. Stir lightly and serve immediately.
Recipe courtesy of A New Turn in the South by Hugh Acheson/Clarkson Potter, 2011.
