UBS In Person Cooking Class: One Pot Thanksgiving Stuffing Braised Chicken

*Please note: This is an internal event for UBS employees only. This event is virtual. Please register using your UBS email address as this is an internal company event.*

Thanksgiving Stuffing Inspired Braised Chicken with Mushrooms, Leek, Sage & Chestnuts

Serves 6

1-2 tbsp olive oil

6 bone-in chicken legs (thighs and drumsticks attached)

Kosher salt and freshly ground pepper

2 oz bacon or sausage diced or crumbled (optional)

8 oz shiitake or baby bella mushrooms, quartered

2 - 3 tbsp butter, divided

1 leek, halved lengthwise, cleaned, and sliced 1” half circles

1 parsnip or carrot, peeled and sliced on bias into 1” rounds

2 celery stalks or ½ fennel bulb, sliced on bias into 1” pieces

3 - 5 cloves garlic, minced

⅓” knob fresh ginger, minced (optional)

1 - 2 tbsp fresh thyme, sage or rosemary leaves, chopped (or a combination)

1 bay leaf

Pinch nutmeg or allspice

Pinch white pepper and/or paprika

⅓ cup white wine or cognac (or chicken stock)

1 cup chicken or turkey stock

1 cup whole peeled roasted chestnuts, halved

1 bunch parsley and/or chives, chopped

1 tbsp flour

1 lemon, cut into wedges

Meat:
1. Place a large Dutch oven over high heat and add a thin layer of oil. Pat chicken dry with paper towels and season generously with salt and pepper. When the pan is just beginning to smoke, carefully add the chicken (skin side down if using skin-on chicken). Be sure not to overcrowd the pan, cooking in batches if necessary to keep a little space in between the thighs. Brown until deeply golden, about 5 minutes, then flip to brown the other side. Remove chicken to a plate and set aside; carefully discard all but a thin layer of fat.

2. Return pan to stovetop and add bacon or sausage; cook until brown and fat has rendered, about 6-8 minutes. Using a slotted spoon, transfer to a paper towel lined plate and carefully discard excess fat, leaving a layer in the pan.

*If the bottom of the pan is well browned, add a little (3 – 4 tbsp) chicken stock, simmer for a minute or so, and use a wooden spoon to scrape the bits off the bottom. Turn off heat and pour stock from pan (and brown bits) back into the container with the rest of the stock.

Vegetables:
3. Return pan to heat and increase heat to medium high. Add mushrooms and cook about 6 - 9 minutes or until browned; do not stir too often, allow them to sit in pan and release juices. Season lightly and stir; transfer to the plate with the bacon.

4. Return pan stove and decrease heat to medium. Add 1 tbsp butter and leek, cooking 1 - 2 minutes until aromatic. Add remaining vegetables; season and stir to combine. Cook until vegetables are tender and lightly brown, about 9-11 minutes, stirring occasionally. Add garlic, ginger, herbs and spices. Cook, stirring, until aromatic, about 1 - 2 minutes.

Braising:
5. Deglaze the pan by adding the wine or cognac (or chicken stock) and scraping the bottom of the pan to lift up the browned bits; cook until liquid is evaporated. Add remaining chicken stock and return the chicken (skin side up if skin on) and any juices, bacon or sausage, and mushrooms to pan. Bring to a low boil and reduce to a gentle simmer. Cover pan partially, placing the lid off center to allow an opening for steam to escape. Simmer gently until chicken is cooked through, reading at an internal temperature of 175 degrees F, about 30-40 minutes (chicken thighs benefit from slight overcooking to encourage connective tissue to break down and become more tender). Taste and adjust seasoning throughout the cooking process (do not over season as sauce will reduce and become more strongly flavored). About halfway through, evaluate if you want to keep the lid on or remove it: if you keep it on, you will not reduce the sauce much and your liquid level will be maintained, but if you take it off, you will have more reduction and thickening.

6. Once chicken is cooked through, use tongs and a slotted spoon to transfer all of the chicken and vegetables to a bowl; cover with foil to keep warm. Add the chestnuts to the liquid and let simmer a few minutes.

Thickening Sauce:
7. Thicken the sauce using one of two methods:
a. If sauce is already somewhat thick, continue to simmer sauce to reduce to your preferred consistency, about 5 - 10 minutes. Use a potato masher to lightly mash the chestnuts, which will help thicken.
b. If sauce is thin and more thickening is needed, use a beurre manie: Using your hands, mix the butter and flour together in a small bowl to form a paste; mix very well, kneading with your fingers, until no streaks of flour appear. Add a little of the hot cooking liquid to the paste and use a spoon to mash the paste and liquid into the side of the bowl, thinning out the texture so it is somewhat liquidy. Add it to the sauce in the pan and whisk well. Simmer for a few minutes until the sauce thickens.

Finishing:
8. Once sauce is thickened to your liking, turn off the heat and add a small squeeze of lemon juice. If you skipped the beurre manie step, add 1 tbsp of cubed butter to the sauce. Stir well, taste and adjust seasoning and acidity (add more lemon juice for brightness and pop, or more butter to mellow acidity). Stir in parsley or chive, saving a small amount for garnish. Return chicken and vegetables to sauce and toss gently. Serve and garnish with remaining herbs and lemon wedges.

Host or Publisher UBS Weehawken