Prep School: Braised Chicken Thighs and Legs with Tomato | Alex vs. America | Food Network

Alex shares how to break down a whole chicken, the best use for each part and a dynamite recipe for the legs and thighs!
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Brave and talented chefs attempt to take down Iron Chef Alex Guarnaschelli, the most feared and accomplished competition cook in America. Chef Alex goes up against three chefs in two rounds of cooking, and anyone — even Alex — can be sent home after a blind tasting by the judges. Each chef hails from a different state, but they all share the same culinary specialty and drive to beat Alex for ultimate bragging rights and $15,000.

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Braised Chicken Thighs and Legs with Tomato
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 55 min
Prep: 10 min
Cook: 45 min
Yield: 8 to 10 servings

Ingredients

4 tablespoons canola oil
6 chicken thighs
6 chicken legs
Kosher salt
Freshly ground black pepper
2 teaspoons whole cumin seeds
1/2 teaspoon chili flakes
1 large white onion, peeled, halved and thinly sliced
1 large ginger knob, peeled and grated, about 2 tablespoons
6 garlic cloves, peeled and halved lengthwise
One 28-ounce can whole, peeled tomatoes
2 cinnamon sticks
4 fresh or dried bay leaves
Water, as needed

Directions

Heat the canola oil in a large skillet over medium-high to high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt and pepper, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, working in batches, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside. Continue browning the remaining chicken legs and thighs.

In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions and a pinch of salt, cooking until slightly translucent, about 2 minutes. Add the ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, bay leaves, and a pinch of salt. Allow the mixture to cook breaking up the tomatoes as you stir for all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef’s note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)

When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and serve over the white rice, if desired.

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Prep School: Braised Chicken Thighs and Legs with Tomato | Alex vs. America | Food Network

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