Our favorite restaurant in the city is La Ciccia, but Barbacco is probably my second favorite, for its comforting Emilia-Romagna dishes. The ascolana and squid is a must! I must confess that I prefer it to its more expensive sister, Perbacco. I'm a simple girl.
I haven't had this dish at Barbacco, but it's next on my list, especially after testing out this recipe. I made this for a celebratory dinner after we moved into a new house.
Barbacco's Chicken Thighs, recipe from SFGate
I cut the original recipe in half but forgot to cut the lemon in half. The directions below is halved and serves 2 fatties.
- 10 garlic cloves, peeled and slightly crushed
- 1/4 cup of EVOO
- 4 large chicken thighs, bone in and skin on (yum)
- Salt & pepper to taste
- 1/2 yellow onion, diced
- 2 quarters of a lemon
- 1 rosemary sprig
- 2 cups low-salt chicken broth, reduced to 1 cups
- 1/2 cup dry white wine
- 1/2 cup Castelvetrano olives, pits removed and halved
- 1/4 cup toasted almonds, preferably Marcona, but I just use regular almonds because Marcona almonds are too expensive
- 1/2 tablespoon unsalted butter
- 1 tablespoon EVOO for searing, although I prefer to use a rice bran oil for anything requiring high heat. It gets hotter, has no distinct flavor and doesn't degrade like EVOO does in heat.
- Preheat oven to 375F.
- Place garlic cloves and 1/4 cup of EVOO in small saucepan. Cook over low heat, stirring occasionally, until soft. 15-20 minutes.
- Remove cloves and set aside, reserving the oil.
- Season chicken thighs with salt & pepper.
- Preheat skillet large enough to hold all 4 chicken thighs over medium heat, with 1 tablespoon of oil.
- Place chicken, skin side down and cook until skin is golden brown and slightly crispy. 5-6 minutes.
- Turn chicken and cook for another 2 minutes.
- Move chicken to a deep baking dish, reserving the fat and drippings in the pan. Make sure chicken is in a single layer, set aside.
- Add onions, lemon and rosemary into skillet with chicken drippings. Brown gently over medium low heat. Use a wooden spoon to scrape up the browned bits from the pan. Cook until golden brown, 12-15 minutes.
- Add chicken broth, wine and bring to a simmer. Pour mixture into dish, over chicken thighs, covering the chicken only until it hits the skin line. You want to leave the skin dry, so it has a chance to get crispy in the oven.
- Braise for 40 minutes or until juice run clear when poked with a knife.
- Remove chicken to another dish and keep warm.
- Strain braising liquid and reduce to half.
- Add the reserved garlic, olives and almonds to braising liquid.
- Season with salt and pepper.
- Whisk in butter and spoon over chicken.