Dallas chef Tre Wilcox shares his Texas-style spice-rubbed chicken thighs recipe.
- 2 teaspoons coriander seeds
- 1 pod star anise pod
- 2 teaspoons black peppercorn
- 1¼ teaspoons red pepper flakes
- 1 tablespoon kosher salt
- 8 meaty chicken thighs
- 1/4 cup canola oil
- 1 yellow onion, thinly sliced
- 1 leek, white and tender green part only, thinly sliced
- 2 plum tomatoes, chopped
- 4 sprigs thyme
- 4 sprigs oregano
- 1 cup dry red wine
- 1 cup water
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 tablespoon parsley and chives, chopped for garnish
For the spice rub:
Preheat the oven to 350°F. In a small skillet, toast the coriander, star anise, 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.
For the chicken thighs:
1. In a large skillet, heat the oil. Add the chicken and cook over high heat, turning once, until deep golden, about 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, about 5 minutes. Add the tomatoes, thyme and oregano and cook until the tomatoes just begin to break down, about 3 minutes. Add the red wine and cook until reduced to 1/4 cup, scraping up any bits stuck to the pan, about 5 minutes. Stir in 1 cup of water and pour the mixture into the roasting pan.
2. 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, about 5 minutes. Stir in the vinegar and honey; keep warm.
3. 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.