Alex Guarnaschelli’s Favorite Chicken Dish Is a ‘Sleeper That Snuck Up on Me’

It’s always fascinating to learn more about the dishes that accomplished chefs consider their favorites. Their palates seem to distinguish so much more about ingredients and seasonings than the average eater.

And for Food Network personality Alex Guarnaschelli, her favorite chicken dish, as it turns out, isn’t a gourmet meal or beyond the reach of an everyday kitchen at all.

Guarnaschelli says this chicken dish is her ‘favorite’

In her food-centered blog for People, the chef opened up about the chicken dish that won her heart. It all started with chicken thighs.

“Other than a straight roasted breast with some fresh thyme and salt, I will admit that I gravitate towards chicken thighs,” the Chopped judge wrote. “They have that bit of fat and a thick layer of skin that adds great flavor and insulation for searing and braising.”

And, she added, the chicken meal she enjoys so much became a favorite without her even realizing it. In fact, it became her go-to more times, seemingly, than she could remember.

“The following recipe is just tasty, and it’s a sleeper that snuck up on me over a period of a few years. I kept coming back to it as a ‘rainy day’ dish or something that I make and let sit overnight to warm up for my daughter and me on an evening when I have less time to cook.”

And on the side with this sumptuous chicken? “I drop this on a bed of Basmati rice or simple roasted potatoes. I also love it with braised Savoy cabbage or whole roasted carrots.”

Get the full recipe on Guarnaschelli’s blog in People.

Alex Guarnaschelli’s braised chicken thighs recipe is a flavorful weeknight dinner

Just about every meat-eating individual has their favorite chicken dish, whether it’s a fried bucket of chicken, grilled chicken breast, or kid-friendly chicken tenders.

The chef’s easy dish and the ultimate one-skillet meal features chicken thighs and legs, whole cumin seeds, chili flakes, thinly sliced onion, grated ginger, garlic cloves, canned tomatoes, coconut milk, cinnamon sticks, dried or fresh bay leaves, and, as needed, water.

How to make Guarnaschelli’s braised chicken dish

To put this better-than-takeout recipe together, the chicken pieces are browned in a large skillet.

Guarnaschelli offers two important pieces of advice here: “Do not overcrowd the pan,” and once the chicken has been placed in the hot oil, “Resist the temptation to move or turn the pieces.” To achieve a gorgeous golden color, the chicken will need to brown for about five to eight minutes on that first side.

After that, they can brown for about five minutes on their other side and then rest on a plate or tray. They’ll return to the skillet once the sauce is assembled.

The rest of the ingredients are added to create a full-bodied sauce that the chicken pieces are tucked into and then braised in for about half an hour, “until the pieces are cooked through.”