James Boyce Chicken

INGREDIENTS


8 organic chicken thighs
1/4 cup Cholula® Hot Sauce
3 tbsp Jose Cuervo tequila
1 tsp ground cumin
1 tsp celery seed
1 tbsp smoked paprika
1 tsp black pepper
1 1/2 tbsp kosher salt
1/2 cup all purpose flour
2 tbsp tomato paste
1 cup red potatoes, halved
1 cupwhite mushroom, halved
1/2 cup celery, chopped
1/2 cup onion, diced
1/2 cup red pepper, sliced
4 cloves garlic, crushed
2 tbsp oil
4 cups chicken broth
2 tbsp pine nuts, toasted
1/4 cup small basil leaves

STEP 1

Rinse chicken under cold water and trim off excess fat. Pat dry and place in a large sealable bag and add Cholula Hot Sauce, tequila, cumin, celery seed, smoked paprika, black pepper and salt. Toss and let sit refrigerated for at least 1 hour. Even better to do the night before.

STEP 2

Remove chicken from bag and let drain. Place flour in medium bowl. Dredge chicken in flour lightly and shake off excess flour.

STEP 3

Place oil in a large covered oven proof casserole dish and heat oven medium heat. Brown chicken on all sides. Probably 8-10 minutes, turning occasionally.

STEP 4

Remove excess fat and add tomato paste to bottom of pan, cook for 1 minute. Add vegetables and cook for an additional 3 minutes stirring when needed. Slowly add chicken stock while scrapping bottom of pan. Bring to a boil, cover and place into a preheated 300°F oven for 90 minutes.

STEP 5

Remove chicken from pot and place on a large warm serving platter, cover with cooked vegetables. Return pot with liquid back to stove and simmer. Taste and adjust seasonings with salt, pepper and of course, Cholula Hot Sauce. Garnish top with pine nuts and basil.


Serves 4

 

Hot Spot

Laguna Beach, CA

Chef Bio

James Boyce

Chef James Boyce’s cooking style is Modern French with California influences.

Executive Chef of The Montage Studio in Laguna Beach, CA
Started at the Culinary Institute of America
Cooking professionally for the past 20 years
Former Executive Chef at Loews Coronado Bay Resort
Former Chef at New York’s famed Le Cirque Restaurant
Former Chef at The Phoenician in Scottsdale, Arizona
Former Chef of Caesar’s Palace in Las Vegas, Nevada
Executive Chef of the Studio at the Montage in Laguna Beach, California