Bone broth is hot. I love it for making my mediocre cooking taste more complex and accomplished. Others love it for its nutritional value.
San Diego-based Bare Bones Broth company makes some of the best bone broth I’ve tasted. One of their co-founders, Ryan, was nice enough to share a sexy chicken and sauce recipe with me:
“Hands down, the best application for a bone broth is making a sauce. By reducing the bone broth and concentrating the gelatin, you’ll end up with a super sexy and silky sauce that coats the back of a spoon and your tongue. It will take any dish to the next level by tying everything together and bring a whole new dimension and depth to your cooking arsenal. The best part is how simple they are to make when you have a gelatinous broth. If your broth has a lot of gelatin you won’t need to use any thickeners or starches like flour that are almost always used in restaurants. Here’s a quick chicken dish with a simple sauce that I love to make at home.
Seared Chicken Thighs with White Wine and Rosemary Pan Sauce
4 chicken thighs
1 cup chicken bone broth
1 cup white wine
4 cloves garlic, chopped
1 tablespoon fresh rosemary, chopped
sea salt, to taste
Heat oil in cast iron skillet or saute pan over medium-high heat. Sear chicken things on both sides until nice and brown. Remove from pan and set aside. You should have little bits in the bottom of your pan, this is know as “fond.”
Keep the pan hot at medium-high heat. Add the white wine to deglaze the pan, scraping all the bits from the bottom of the pan. Let the wine reduce by half then add the garlic, rosemary and bone broth. Let this reduce by a 1/4then move mixture to a blend and puree smooth. Strain the mixture through a fine mesh stainer back into the same pan over low-medium heat. Add your chicken back to the pan and bring the sauce to a gentle simmer. Turning the chicken occasionally, cook until the sauce thickens and will coat the back of a spoon. That’s it, serve and enjoy!”
You can order Ryan’s super sexy broth here.