One of my cookbooks never needs to be dusted off, because I use it so much! Chefs & Company has so many recipes from so many different chefs, you can’t get enough of it. This one is by the famous Aarón Sánchez. I’ve actually made this several times, and each time it’s a big hit with my diners. It’s hearty and healthy, and you might as well double up the recipe, because everyone asks for seconds…
What you’ll need:
For Garlic Chipotle Love:
- 1 cup canola oil
- 12 garlic cloves
- 3 tbs chopped canned chipotle Chiles in adobo sauce
- 1/4 fresh cilantro
- zest of 1 lime
- 1 tsp salt
For the chicken
- 6 chicken thighs, bone in, skin on
- salt and pepper to taste
- 2 tbsp vegetable oil
- 1 garlic clove, sliced
- 1 cup chicken stock
- 4 tbsp butter
For the Vegetables
- 12 Brussels sprouts, cut in half
- 8 asparagus spears, trimmed and cut into 1 inch pieces
- 1 garlic glove, sliced
- salt and pepper to taste
- 2 fresh thyme sprigs
- 4 tbsp butter
- juice of 1/2 lemon
- fresh cilantro, chopped
Preheat oven to 300 degrees. Pour the oil into an oven proof sauce pan and add the garlic. Cover the pot with oil and place in oven. Cook for 45 minutes, then remove and let cool to room temperature, then pour into food processor. Add chipotles with sauce, cilantro, lime zest and salt. Puree until the mixture is very smooth. Set aside.
Preheat the oven to 450 degrees.
Pat the chicken dry and season with salt and pepper. Heat the oil in a skillet and add the chicken, skin side down. Cook for 2 minutes. Continue cooking for 10 more minutes, while occasionally moving the chicken to evenly distribute the heat. Spoon out and preserve 1/4 cup of the rendered chicken fat. Transfer to an oven proof pan skin side down. Brush with chipotle love and continue cooking until the meat is cooking through, about 5 minutes.
Remove chicken from oven and set aside. While the chicken rests, make a sauce. Set the same skillet over low heat and add the garlic. Cook for 1 minute. Add the chicken stock and 1 tbsp of the butter. Simmer for 10 – 12 minutes. Remove from heat and add the remaining butter, let it melt while stirring with a wooden spoon. Season with salt and pepper.
To make the vegetables, heat the reserved 1/4 cup of chicken fat in a separate pan over medium-high heat. Add Brussels sprouts and cook for 5 minutes, then add asparagus and garlic. Cook for 3 more minutes. Season with salt and pepper. Add thyme sprigs and butter. Reduce heat to low and cook until vegetables are tender. Remove from heat and discard thyme sprigs.
I served this dish with white rice, and it was fantastic! Layer with rice on the bottom, then vegetables, chicken on top, then drizzle the sauce. Garnish with cilantro.
Bon Appétit!
For more info on the Chefs & Company cookbook click here