The weather in the Bay Area has been unusually foggy (and that's saying a lot), which has me craving a warm, soothing meal. If you're in a similar autumnal mood, try this tender, chipotle braised chicken tonight. The chicken is browned in garlic- and bay-leaf-infused olive oil, then braised in a spicy chipotle and onion mixture.
Add a squeeze of lime and a handful of cilantro to the cooking liquid to make a fresh, flavorful sauce to top it all off. Serve with roasted potatoes and squash, and add a glass of a woody, bright Pinot or a Tommy's-style margarita to end your weekend on a high note. Hungry yet? Then keep reading for the uncomplicated recipe.
From Gourmet Ingredients 1 large onion, halved lengthwise, then thinly sliced lengthwise Directions Serves 4.
Chipotle Braised Chicken
2 garlic cloves, minced
1 Turkish or 1/2 California bay leaf
1 tablespoon unsalted butter
1 1/2 tablespoons olive oil, divided
3 lb chicken parts
1 teaspoon chipotle chile powder
1 cup water
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1 large onion, halved lengthwise, then thinly sliced lengthwise