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Entree
Mexican
6 servings
24 hours
40 minutes
6 bone-in chicken thighs
1 jar Melissa’s Hatch Salsa
2 tablespoons extra virgin olive oil
1 (15.5 oz.) can chicken broth/stock
2 tablespoons butter
1 cup cold water
2 tablespoons corn starch
Place the chicken and the salsa into a resealable bag, shake it around to coat the chicken and refrigerate for 24 hours.
Preheat the oven to 350ºF.
In a large oven-proof pot, heat the olive oil over high flame. Add the thighs to the pot, skin side down and sear them. Reserve the marinade (salsa). Sear them in batches, if need be, to not over crowd the pot. Sear until nice and golden brown on both sides, about 5 minutes per side. Add the reserved marinade and chicken broth to the pot (with the chicken thighs. Bake in the oven until you reach an internal temperature of 165ºF, about 30 minutes.
Remove the chicken to rest and place the pot on the stove over high flame. Bring to a boil and whisk in the butter. Whisk the water and corn starch together until the starch is dissolved. Whisk the mixture into the pot and cook until thickened, about 6-8 minutes. Strain the sauce.
To serve, spoon some of the sauce onto a plate and top with a piece of chicken. Makes 6 servings.
