With winter fully settled over the North, we team up with Myles Anton, gastronome-in-chief at both Trattoria Stella and The Franklin, to learn the art of braising. Read the full article here.
More recipes by Chef Myles Anton:
- 4 tablespoons vegetable oil
- 8 skin-on, bone-in chicken thighs
- Kosher salt
- 2 red onions, peeled and julienned
- 1 teaspoon minced garlic
- 4 sprigs fresh rosemary
- 1⁄2 teaspoon crushed red pepper flakes
- 4 tablespoons tomato paste
- 4 cups chicken stock
- 12 fresh Roma tomatoes
- 4 tablespoons extra-virgin olive oil
- Cracked black pepper
- 1 pound fresh fettuccine
- 1⁄2 cup heavy whipping cream
- 4 teaspoons unsalted butter
Pre-heat oven to 350 degrees. Add vegetable oil to cast iron enameled Dutch oven on stovetop over medium-high heat. Lightly season chicken thighs all over with salt, add to Dutch oven and sear for 3 to 4 minutes on one side or until golden brown. Turn chicken thighs over, add onions, garlic, rosemary and pepper flakes and sauté 4-5 minutes more. Add tomato paste and chicken stock and stir to incorporate. Cover pot and place in oven to braise for 1-1 1⁄2 hours until chicken is tender and falling apart.
Cut tomatoes into quarters and place them in a mixing bowl with olive oil and a pinch of kosher salt. Toss to combine. Transfer tomatoes to a baking sheet, place in oven and roast for 25 minutes alongside chicken.
Meanwhile, cook fettuccine in boiling salted water until al dente. Drain and return to pot with cream and butter and simmer over low heat for 5 minutes, then remove from heat.
Remove chicken and tomatoes from oven, season to taste with salt and pepper and let them sit uncovered for 15 minutes. Portion fettuccine mixture into bowls and top with chicken thighs and roasted tomatoes. Drizzle each bowl lightly with extra-virgin olive oil and serve.