My F&W
quick save (...)
Spice-rubbed chicken thighs
© Petrina Tinslay

Spice-Rubbed Chicken Thighs

  • ACTIVE: 40 MIN

"I grew up on chicken thighs," says Top Chef all-star Tre Wilcox. "These days I season them with crushed red pepper and star anise and braise them in a sauce with tomatoes and red wine."

  1. 1 1/2 teaspoons coriander seeds
  2. 1/4 star anise pod
  3. 1 1/2 teaspoons cracked black peppercorns
  4. 1 1/4 teaspoons crushed red pepper
  5. 1 tablespoon kosher salt
  6. 8 meaty chicken thighs
  7. 1/4 cup canola oil
  8. 1 large Spanish onion, thinly sliced
  9. 1 large leek, white and tender green parts only, thinly sliced
  10. 2 plum tomatoes, chopped
  11. 3 thyme sprigs
  12. 3 oregano sprigs
  13. 1 cup dry red wine
  14. 1 tablespoon red wine vinegar
  15. 1 tablespoon honey
  16. Chopped parsley and chives, for garnish
  1. Preheat the oven to 350°. In a small skillet, toast the coriander, star anise, cracked peppercorns and crushed red pepper over moderate heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool; pulse until coarsely ground. Add the salt. Rub the spices all over the chicken.
  2. In a large skillet, heat the oil. Add the chicken and cook over high heat, turning once, until deep golden, 10 minutes. Arrange the chicken in a roasting pan, skin side up. Pour off most of the oil from the skillet and add the onion and leek. Cook over moderate heat, stirring, until softened, 5 minutes. Add the tomatoes, thyme and oregano and cook until the tomatoes just begin to break down, 3 minutes. Add the red wine and cook until reduced to 1/4 cup, scraping up any bits stuck to the pan, 5 minutes. Stir in 1 cup of water and pour the mixture into the roasting pan.
  3. Cover the pan with foil and braise the chicken in the oven for about 1 hour, until cooked through. Transfer the chicken to a plate. Strain the sauce into a saucepan. Boil until the sauce is reduced to 1 cup, 5 minutes. Stir in the vinegar and honey; keep warm.
  4. Preheat the broiler. Return the chicken to the roasting pan, skin side up, and broil 8 inches from the heat for 2 minutes, until the skin is crisp. Sprinkle with the parsley and chives. Serve the chicken with the sauce.

Suggested Pairing

Fruit-forward Côtes-du-Rhône.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.