Rosemary Vanilla Chicken

8 chicken thighs
A generous splash of vegetable oil
A sprinkle or two of salt and pepper
2 sliced onions
2 chopped carrots
A few cupfuls of chicken broth
Half a bottle of your favourite Chardonnay
A plump vanilla bean, minced,
or a spoonful of vanilla extract
The needles from two large sprigs of fresh rosemary

Remove bones from the chicken. Try to leave the thigh in one piece, but it’s okay if it ends up in several pieces. Don’t toss the bones away.

Preheat a large frying pan over medium-high heat and splash in enough oil to lightly coat the bottom. Season the chicken meat with salt and pepper, then sear it, along with the bones, until golden brown on every side. Remove the meat and bones and set aside. Pour off most of the accumulated fat; add onions and carrots to the hot pan. Sauté for a few minutes until slightly soften and their flavours brighten. Stir to loosen any brown bits adhering to the bottom of the pan. These caramelized juices from the meat will add a ton of flavour to the dish.

Add chicken meat and bones back to the pan. Pour in the chicken broth and wine, reserving a sip for you of course! Add vanilla and rosemary. Bring everything to a simmer, adjust the heat to the lowest setting that will maintain the simmer. Place a tight-fitting lid on the pan to capture evaporating moisture and braise on the stovetop until the thighs are tender, about 45 minutes. Fish out the bones and toss them; they’ve done their job and added lots of flavour. Remove the thighs and rest them for a minute. Turn up the heat and reduce the liquid by half until it thickens into a sauce. Return the chicken to the sauce, taste, then season as needed with a little more salt and pepper. Serve with brown rice and lentils.


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