For Mother's Day, we asked local chefs to share a family recipe that they love making with a maternal figure in their life. Michael Schlow, Executive Chef and Co-Owner of Alta Strada and Tico, shares this comforting chicken dish.
“My mom really encouraged me, my brother and my sisters, to love food, cook food, and enjoy it,” he told us. “And not just for the flavors around the table, but also the idea of sharing food with each other.”
Michael Schlow's Braised Chicken with Tomato, Cinnamon, and Butter
Ingredients:
- 3 ounces extra virgin olive oil
- 6 boneless skinless chicken thighs
- 1 clove of garlic, smashed
- 1/2 white onion, small dice
- 18 ounces milled tomato
- 2-3 cinnamon sticks
- 5-6 pieces of star anise
- salt and pepper
- 2 tablespoons butter
Directions:
In a large deep-sided sauté pan (large enough to hold the chicken), add the olive oil and turn heat to high. Season chicken with salt and pepper, and brown both sides. Once golden brown (approx. 2 min per side), remove the chicken from pan.
Add the garlic and cook for one minute. Remove and discard it.
Add onions and sauté for 1-2 minutes. Add tomato and cook for one minute, then reduce heat to medium.
Add the chicken back to the pan. Add cinnamon sticks and star anise.
Simmer chicken for approx 15-20 minutes until cooked all the way thru and tender.
Remove the cinnamon sticks and star anise pieces. Adjust the seasoning with salt and pepper. Remove chicken from the pan and cut it into smaller pieces.
Add butter and swirl in to incorporate. Add chicken back to the pan and toss in the sauce.
Divide into bowls. Garnish with crispy rice or thinly sliced chives or chopped parsley. Serve!
