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CHICKEN - BRAISE - Chicken Thighs Braised in Lesco
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| WSJ Serves: 4 as a side dish, 10-12 as an hors d’oeuvre (makes about 2 cups) | |
| One 2-ounce piece | smoked bacon, cut into 1/3-inch cubes (about ½ cup) |
| 1 tablespoon | sunflower or olive oil, or as needed |
| 1 large | yellow onion,, (6-8 ounces), peeled and sliced ¼-inch thick |
| 1 teaspoon | kosher salt, more to taste |
| 1 tablespoons | Hungarian sweet paprika |
| 1 pound | Hungarian wax peppers, scored, halved, seeded and sliced ½-inch thick |
| 1 cup | chopped tomatoes,, (about 8 ounces), fresh or canned |
1. In a large, lidded saucepan over medium heat, cook bacon, stirring regularly, until fat is mostly rendered, about 6 minutes. (Don’t let the bacon get crisp or too brown.) Add oil to the pan so you have about 2 tablespoons fat in total.
2. Decrease heat to medium-low. Add onions and ¼ teaspoon salt and cook, stirring, until onion softens, about 8 minutes. Add paprika, peppers and remaining salt to pot and sauté, stirring, 1 minute. Add tomatoes, stirring to combine. Cover pan and decrease heat to very low. Stir every few minutes for the first 10 minutes, making sure stew is gently simmering.
3. Continue simmering, stirring occasionally, until peppers are soft and tender, about 45 minutes more. The stew should be thick; if it seems soupy, remove lid, increase heat to medium and simmer uncovered, stirring regularly, for another 10 minutes to evaporate some of the excess liquid. Serve hot or warm.
Serves: 4
Trim 8 bone-in chicken thighs and season with salt and pepper. Heat a large, deep skillet or shallow braising pan over medium-high heat and add enough sunflower or vegetable oil to lightly coat the bottom. When the oil shimmers, lay in the chicken thighs skin-side down and cook, flipping once to brown both sides, about 4 minutes per side. Do this in two batches if necessary, so as not to crowd the pan. Set aside and pour off all but a thin film of fat. // Add 2 cups lescó (1 recipe’s worth) to the pan and cook over medium heat until just simmering. Return chicken to pan, skin-side up, cover, reduce heat to low and braise gently, checking after 5 minutes to make sure the lescó isn’t bubbling too vigorously. If it is, lower the heat. After 15 minutes, spoon some lescó over chicken thighs and continue cooking until chicken is tender throughout, about 30 minutes. While chicken cooks, boil 1 pound small white potatoes until tender. Serve braised chicken and lescó with potatoes on the side.
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