The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
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50 Comments
kim
April 18, 2020
I made this with asparagus tonight. Added the asparagus about 15 minutes into the baking time. Very good. And with the yogurt tahini sauce which is delicious on almost everything.
Colleen K.
March 9, 2020
I know this is a long shot, but does anyone know what that Staub pan in the photos is? Been looking for something for exactly this type of dish!
kim
April 18, 2020
It could be a Staub braiser.
I love Staub products, but sometimes I look for vintage Descoware on EBay where I found a like-new Descoware braiser for under $100 to add to my collection.
https://www.bedbathandbeyond.com/store/product/staub-reg-3-5-qt-enameled-cast-iron-covered-braiser/5021094
I love Staub products, but sometimes I look for vintage Descoware on EBay where I found a like-new Descoware braiser for under $100 to add to my collection.
https://www.bedbathandbeyond.com/store/product/staub-reg-3-5-qt-enameled-cast-iron-covered-braiser/5021094
Eric B.
January 3, 2019
If you value the seasoning on your cast iron cookware, avoid acidic braises. It can and will strip that precious coating from the pan. You can get by with a few minutes, like when building a pan sauce. But a braise lasting 30 minutes or more is inviting pan problems. The food is safe, but you may well find your pan has been stripped of it’s valued seasoning layer.
Debra
March 6, 2019
That's a great point for everyone to beware of. I use an enameled cast iron dutch oven for mine.
miriamnz
March 9, 2020
I decided to strip a cast iron pan back to iron so i could reseason it. I soaked, i scraped, i cooked acidic stuff in it. No way was the seasoning coming off. I had to buy lye from a chemical company to get the seasoning off.
So, if your pan is just getting seasoned, if the Fats and oils are not fully carbonised to the cast iron yet, then care might be needed. But once fully seasoned you cant easily shift the seasoning, intentionally or otherwise.
So, if your pan is just getting seasoned, if the Fats and oils are not fully carbonised to the cast iron yet, then care might be needed. But once fully seasoned you cant easily shift the seasoning, intentionally or otherwise.
Grace C.
October 31, 2018
i am making chicken cacciatorri usually i coat my chicken parts in plain seasoned flour and braise it until its ' browned remove from pan then add to the sauce.
mike
August 28, 2018
Cooking times are way off. 8 mins on medium high and the skins were burnt. I cook it in the oven for 20 mins after all the steps and the chicken temp was at 190 degrees.
Gary D.
June 26, 2018
Honestly......... I pray that some of the bloggers here do not have to make a life saving decision.. Braise or Roast? Oh my!! please enlighten me on the 60m chicken thigh!! what to do, what to do???? It's chicken thighs in the oven for cryin' out loud. Make you own decisions
Bob B.
January 8, 2018
I don’t understand how this is a braise and not a roast. There seems to be too little liquid for braise. Also, about 60 minutes cook time seems excessive for 4 thighs, I’d think they would be over cooked at that point. Sounds delicious and it is on my list to try
PS007
January 8, 2018
It's not a braise, and people are making this way too difficult. Cast iron is great cuz it's very forgiving. Sear, add veggies/aromatics/liquid, finish in oven. Done.
Bob B.
January 8, 2018
Thanks PS007. It doesn’t sound like a braise, but yet the title says it is. I didn’t know if I was missing something or it was just misleading.
Jon
July 16, 2018
Scrolled down to comment that this is absolutely not a braise. I don't know if the author just doesn't know what a braise is, or what, but this is clearly a roast.
Eric B.
January 3, 2019
Braise is moist heat, roadt is dry heat. This recipe stretches the idea of braised a bit. Since the finish is uncovered it straddles the line.
cmac
January 7, 2018
Hi Karen,
Could you say a little more about how you add the kale? Just washed, deveined and tossed in around the chicken? Or dressed with oil, salt etc first? Does it come out crispy sorta like roasted kale chips or soft like a braise (maybe a bit of both I’d guess).
Thanks!
Could you say a little more about how you add the kale? Just washed, deveined and tossed in around the chicken? Or dressed with oil, salt etc first? Does it come out crispy sorta like roasted kale chips or soft like a braise (maybe a bit of both I’d guess).
Thanks!
Karen P.
January 8, 2018
Hi there! I typically just wash and devein and toss it around the chicken. It comes out nice and crispy, which I like because it adds a bit more texture. I hope this helps!
Victoria C.
January 6, 2018
I don’t braise chicken thighs. THIS is what I do for what I think is the best way to cook them. I use the brand Smart Chicken Organic Air-Chilled Thighs. (When I lived in NYC, I used D’Artagnan Air-Chilled Thighs, but they are not available here.) First of all, I preheat my oven to 400°F. I usually use my Breville Smart Oven for this; I don’t if I’m making more than four thighs. If I am making four thighs, I take my 10-inch Lodge Cast Iron Skillet and add a TINY amount of peanut oil. I push the oil around with a paper towel so the skillet is shiny from the oil, but there is no depth of oil. Next I take two pieces of aluminum foil (they are from Costco and already cut into pieces; that is why I use two) and put them in my sink. Then I put the chicken thighs on top of the foil (keeping the chicken from touching the sink itself) and pat them dry with paper towels; they are already pretty dry as they are air chilled. I pour a LITTLE peanut oil over them and add whatever seasoning I want. Sometimes it’s only salt and pepper. Sometimes it’s Morton’s Season-All (no sugar), garlic powder, salt and pepper, and a little Greek oregano crushed between my fingers. You can use anything you particularly like. (Susanna here comments that she uses fennel with chicken, and I’m going to try that the next time as I love fennel. Check out Cara Nicoletti’s recipe here for pork loin. It’s a killer diller, and I add fennel seed to that.) Then, using my hands, I rub the oil and seasonings into the chicken, all over front and back, wash my hands, and heat up the skillet. When the skillet is hot, I place the four thighs in it. I don’t move them around at all. After about two minutes, I put the skillet in the preheated oven and cook until the skin is VERY crisp, usually 1 hour, basting occasionally until all that’s left is the fat floating free. It’s delicious hot, at room temp, and cold, but if you’re feeding two, don’t assume you’ll have leftovers. I never buy boneless thighs. If I need boneless thighs I bone them myself following J. Kenji López-Alt on Serious Eats. I often make Michael Ruhlman’s Pan-Fried Chicken Thighs but use buttermilk instead of yogurt since I can get Kate’s Buttermilk and always keep it in the fridge. I serve chicken cooked almost any way with lingonberry preserves, the way you serve cranberries with turkey.
Susanna
January 5, 2018
I like to do my thighs with shallots, fennel, orange slices, and green olives. Sometimes smoked paprika as well. This time of year is making me want to try some pomegranates with the citrus, and maybe walnuts, too.
PS007
October 9, 2017
Funny, I've been doing essentially this same thing for years and people love it. They always ask for the recipe and I tell them I make it different every time. Sometimes olives, beans, tomatoes, but always chicken thighs, fresh herbs and lemons. The trick is, you HAVE TO HAVE a cast iron pan. Yes you can make it in something else, but it's NOT the same. Cast iron is magic IMO. It lends a different flavor than other vessels, but the real beauty is that it's so forgiving it's almost impossible to mess it up!
Anne-Marie
September 10, 2017
Thyme under the skin...leeks, mushrooms, green peppercorns and orange slices, chicken stock. 10 minutes before removing from oven added pine nuts, chopped sage and chives. Maldon salt just before serving. Lovely comfort food. As Beth mentions will be using about 1/2 tbsp. of oil next time !
Beth
September 7, 2017
I made this last night. It was delicious, except I used a little too much oil so everything was kinda greasy and my tummy didn't like it too much. I added carrots, onion and several red potatoes cut in half, lots of Italian seasoning and some chicken broth. It wasn't as brown as the picture although I browned it for at least 10 minute before turning over. Next time I'll use much less oil, brown a little longer, and everything else the same. Otherwise, great recipe.
Your O.
September 6, 2017
Just reading this tempts me to run to the store for chicken. Alas, stores close at night here in Vermont. My question: really fuzzy on the aromatics/veggies step. Cook them before nestling the chicken for the braise? Braise time, 45 minutes, is a long time. Can you please be a little more specific, say, using your chickpeas & kale as a guideline? Thanks!
Michael D.
September 7, 2017
I'll share what I did, just yesterday.
I added the leeks, lemon and onions, seasoned lightly, sautéed just a few minutes, added fresh herbs, threw the protein back in, then squeeze of whole lemon, then to the oven, uncovered. Don't be fuzzy, be joyful! You'll be fine!
I added the leeks, lemon and onions, seasoned lightly, sautéed just a few minutes, added fresh herbs, threw the protein back in, then squeeze of whole lemon, then to the oven, uncovered. Don't be fuzzy, be joyful! You'll be fine!
Karen M.
September 8, 2017
Thanks for this. I was Fuzzy on it too. But it all feels pretty intuitive now.
M
September 6, 2017
If adding potatoes, at what point do you put them in the pan?
Michael D.
September 7, 2017
I'd sautée the potatoes for about 5-8 minutes depending on the size of the cut. Then aromatics and such for another 2/3 then get the thighs on top then to oven. Otherwise those potatoes will be over cooked and terribly starchy.
Michael D.
September 5, 2017
Just sat down to this albeit simple yet brilliant plate of comfort food. Thank you for inspiring me to such unassuming and tasteful heights. I paired it with a simple Manchego red bliss whipped potato. Can I post pics??
Beth
September 5, 2017
When adding veggies, do you put the chicken back right away and place in the oven, or do you cook the veggies a little on top of the stove first?
I only have a cast-iron frying pan, will that work?
I only have a cast-iron frying pan, will that work?
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