I, too, have Suzanne’s book, and used (and thoroughly enjoyed!) that recipe once, right after I got the book. Since then, though, I have taken some license with the recipe, and abbreviated it into a regular, and easy favorite for ourselves, and to serve to guests. Essentially, I brown the skin on chicken thighs (liberally sprinkled with Diamond Crystal salt and fresh ground pepper) in a Dutch oven, remove them from the pan and add sliced leeks(maybe 6 or 8 . . . or more, depending on the size) and sliced fresh fennel (at minimum, a couple of large bulbs), sprinkle in some dried French Thyme, and salt to taste, and sauté until the vegetables are starting to brown. Deglaze the pan with a good glug of white wine, scraping up all those umami browned flavor bits from the bottom of the pan (very important!). Mix about 2 cups of chicken stock (I am an experienced “impressionist” cook who balks at precise measurements, and sees such things as mere guides - thus explaining why I am not an exemplary baker!), with about 2 Tbs of Dijon mustard and pour it over the veggies, stir in a blob of one of Ina Garten’s favorite flavor boosters (Costco’s chicken bouillon paste) place the chicken thighs on top, cover the Dutch oven and bake at about 375 (temps vary with different ovens and altitudes) for about 45 minutes. Very yummy with the sauce served over rice or garlic mashed potatoes, or . . . ?
I am a subscriber and love your adventures in cooking Adam!
Making the Key lime pie immediately! I have the same problem with graham cracker crusts, so if you find the secret to keeping it from crumbling, let us in on it! Happy Birthday to Craig (and to you too, soon!)!
I, too, have Suzanne’s book, and used (and thoroughly enjoyed!) that recipe once, right after I got the book. Since then, though, I have taken some license with the recipe, and abbreviated it into a regular, and easy favorite for ourselves, and to serve to guests. Essentially, I brown the skin on chicken thighs (liberally sprinkled with Diamond Crystal salt and fresh ground pepper) in a Dutch oven, remove them from the pan and add sliced leeks(maybe 6 or 8 . . . or more, depending on the size) and sliced fresh fennel (at minimum, a couple of large bulbs), sprinkle in some dried French Thyme, and salt to taste, and sauté until the vegetables are starting to brown. Deglaze the pan with a good glug of white wine, scraping up all those umami browned flavor bits from the bottom of the pan (very important!). Mix about 2 cups of chicken stock (I am an experienced “impressionist” cook who balks at precise measurements, and sees such things as mere guides - thus explaining why I am not an exemplary baker!), with about 2 Tbs of Dijon mustard and pour it over the veggies, stir in a blob of one of Ina Garten’s favorite flavor boosters (Costco’s chicken bouillon paste) place the chicken thighs on top, cover the Dutch oven and bake at about 375 (temps vary with different ovens and altitudes) for about 45 minutes. Very yummy with the sauce served over rice or garlic mashed potatoes, or . . . ?
I am a subscriber and love your adventures in cooking Adam!
This is brilliant. Thank you!
That chicken is divine. Suzanne Goin is the queen and her Sunday Suppers book one of my absolute favorites. What a perfect birthday dinner.
Happy Birthday Craig .. fellow Aquarian ..
I also love scallops, with big yellow coral
Chicken thigh dishes are also my ‘go to’ when it comes to chicken dishes
And yes, Key Lime Pie, my favourite .. especially when it’s sour / tart in taste.
We must be related .. lol
Making the Key lime pie immediately! I have the same problem with graham cracker crusts, so if you find the secret to keeping it from crumbling, let us in on it! Happy Birthday to Craig (and to you too, soon!)!
Loved reading this, it all sounds amazing!