Braised Chicken Thighs w/Potatoes, Porcini, Dried CherriesChicken thighs can do no wrong right now. The recipe for “Braised Chicken Thighs with Potatoes, Porcini and Dried Cherries,” from the May 2015 issue of Food & Wine, pulled me in with its teaser of dried cherries. Really?

This is one of those fantastic, do-it-all-in-one-pan recipes that encourages sloppiness (my kind of recipe). However, there’s this “garlic broth” step that may be a bit too precious, here. I’m not sure if it’s worth the time it takes, but, whatever. It’s OK. Our chicken ends up well-seasoned.

It was nice to use my cast-iron pan. And I felt like some sort of wizard, using dried porcinis and dried cherries. They are powerhouse potions, for sure.

Searing, then baking, then broiling the chicken were effective treatments. The creamy sauce (garlic broth and crème fraîche), seasoned only with the porcinis, cherries, and salt, was lovely.

We wanted more! This was well-made and well-liked. Do this.

Crème Fraiche (1 cup) = $2.93
Chicken Thighs (2 lbs.) = $8.02
Yukon Gold Potatoes (2) = $1.15

PREP TIME: set aside three hours to the broth and other prep and cooking
comforts of chicken and potatoes with a creamy sauce deeply seasoned by porcinis, cherries, and garlic

I’m ready to get goofy. Next time, I want to assemble the “Gooey Crispy Ritz S’mores Bars,” from Cookies & Cups. Get ready for some fun, when you come back to my site next week.