Roasted Chicken Thighs in Whiskey Mirepoix Sauce
Mirepoix (meer-pwah) - an old French cooking technique using various vegetables (often celery, onions, and carrots) cooked in low heat to produce a flavor base for stocks and sauces. In this recipe, I used the Cajun "holy trinity" which is onions, celery, and bell peppers with carrots and potato to thicken the sauce.
In the early 1800's in France, the recipe for "sauce á la mirepoix" is composed of butter, vegetables, wine-laced stock, and a bouquet of aromatics. For this recipe, we will spike it with bourbon to enliven the natural sweetness of vegetables.
You may leave the chopped vegetables as is which will give you a chunkier sauce or use an immersion blender as I did to make a velvety sauce.
6 pcs. Chicken Thighs
2 tbsp. Granulated Garlic
1 tbsp. Powdered Onion
2 tbsp. Lime Zest
2 tsp. Oregano
2 tbsp. Salt
2 tbsp. Black pepper
1/2 stick Butter
Ingredients: Mirepoix Sauce
2 stalks Celery (chopped)
2 cups Carrots (chopped)
2 cups Potatoes (chopped)
1 cup Tomatoes (chopped)
1 Red Bell Pepper (chopped)
2 tbsp. Flour
1 bulb Onion (chopped)
1/2 bulb Garlic (minced)
2 oz. Bourbon (I used Old Grand Dad 114)
1/2 stick Butter
2 cups Chicken stock (water + chicken drippings)
2 tbsp. Smoked Paprika
1 tsp. Cumin
To Taste Salt & Pepper
Garnish Parsley or herb of choice
Slice the 1/2 stick of butter into 6 parts. Insert the butter slice underneath the skin at the center of each chicken thigh.
Combine all the spices and cover the chicken thighs with the dry rub, let sit for 30 min.
In a pan, bake the chicken thighs skin side down at 350F for 10 min.
Crank the oven to 450F & put back the chicken thighs skin side up for 13 to 15 minutes or until the top is golden brown and crisp. Set aside, save the drippings!
Instructions Mirepoix Sauce
* Best cooked in a Dutch oven, otherwise any stock pot will do.
On low heat, melt the butter and add the first 5 ingredients on the list and sprinkle in the flour to coat evenly.
Add in the bourbon to deglaze the pan while the alcohol caramelizes.
Pour in the chicken stock (water + chicken drippings), paprika & cumin; simmer on low while doing step 5.
In a different pan, sauté to brown the garlic and caramelize the onions, add in to the pot and continue to simmer on low for at least 1 & 1/2 hr. until the vegetables are cooked & soft.
Remove from the heat and cool down for 10 min.. Use an immersion blender (or masher) to purée the mirepoix. Then put back the pot and continue to simmer on low for 30 min. Add in the salt and pepper to taste.
Arrange the roasted chicken thighs over the sauce (keep the chicken skin dry to preserve the crisp) and simmer on low for another 20 min. Garnish & serve hot.
Heavy on corn notes, this bottle compliments the dish well as an after-dinner pour. The rye spice and fennel notes balances the sweetness perfectly making it the ideal dessert dram.
George Dickel Barrel Select