Braised food

Lemon Garlic Braised Chicken Thighs | To taste

Food prices are out of control. What used to cost us $100 a week at a discount chain is now over $160 or more. Apparently, inflation is over 8.5%, but I don’t believe it. Anyone buying basic necessities now, it’s more like 40-50% compared to the same time last year.

As far back as I can remember, inflation has never been a big deal. We millennials have been pretty much flat in terms of salaries and costs since I graduated. Everything has changed now and we are in uncharted territory.

The simplest thing you can do is look for ways to save on the things you need to buy to live. Food happens to be one of those things. Maybe it’s time you ventured out of what you’ve been comfortable with for the past decade and tried cheaper and possibly better things.

Chicken thighs are one of them for me. You can get boneless chicken thighs for a fraction of the price of chicken breasts. If you cook them well, they are better than everyday breasts.

A surefire way to make exceptional chicken thighs is to braise them. Braising is pretty much the can’t-mistake method for a lot of meats. Brown and slow cooking, easy as a pea.

If you’re like most Americans and looking for ways to save a few cents on your next trip to the grocery store, grab some chicken thighs and give this recipe a try. Serve it with steamed vegetables and rice and you’ve got a fantastic meal for just pennies on the dollar.

Lemon Garlic Braised Chicken Thighs

8 bone-in and skin-on chicken thighs

½ teaspoon ground black pepper

1 tablespoon unsalted butter

1 cup chicken stock/broth

1. Preheat the oven to 350 degrees. Rinse the chicken thighs and pat them dry with a paper towel then season with salt and pepper on both sides. In a large ovenproof skillet with high sides and a lid (or a braiser or Le Creuset), melt the olive oil and butter over medium-high heat. Add the chicken thighs and brown on both sides.

2. Remove from skillet and set aside. Add garlic and shallots to skillet and sauté until shallots become soft; about 2-3 minutes. Add the lemon juice and chicken stock/broth to the pan and stir to remove any browned bits from the bottom of the pan. Bring to a boil and return the chicken thighs to the skillet.

3. Place the lid on the pan and put the pan in the preheated oven for 20 minutes. Remove the lid and cook for an additional 15 minutes or until the internal temperature of the chicken thighs reaches 160-165 degrees.

4. Remove the chicken from the skillet. If desired, strain the cooking liquid through a sieve to drizzle over the chicken when serving.