Sean Falcon

Summer Braise

Sean Falcon
Summer Braise

The encapsulation of summer in a one pot meal.

Ingredients

  • 4-6 bone in skin on chicken thighs

  • 1 container sungold tomatoes

  • 4 small early girl tomatoes

  • 1/2 yellow onion

  • 4 cloves garlice

  • 1 handful of romano beans

  • 8-12 Jimmy Nardello Peppers

  • Splash of red wine (Presqu'ile 2020 Syrah, Santa Barbara County)

  • 1 tbsp Tomato Paste (Cento)

  • 1/2 bunch tarragon

  • 1-2tbsp Sherry Vinegar (O Brand)

  • Italian Hot Pepper Flakes - a few shakes or to taste

  • Kosher Salt

  • Black Pepper

  • 1 cup filtered water

  • Parsley to garnish

Prep

  • cut the onion in half, and then into slices

  • split the Nardellos down the middle, remove the seeds, flatten it out, slide in half down the center

  • leave the Sungolds whole

  • Slice the early girl's into 1/8ths

  • slice the romano beans into thirds on a bias

  • chop the garlic

  • season the chicken thighs with salt

  • leave the tarragon whole on the stem

Cooking Instructions

  • Heat the vermicular to Medium heat until Grill Okay appears

  • add enough oil to coat the bottom of the pan

  • Pat the chx thighs dry before they go in the pan to reduce splattering

  • sear skin side down until golden brown

  • flip and repeat for the other side

  • move to a small sheet pan and set aside

  • drain off the oil if there's too much fat at the bottom; you want to end up with a coating of oil

  • keep heat on medium

  • add the Jimmys to the pan and saute, stirring every couple mins, for 4-6 mins. You want to blister them if possible.

  • add the onions and garlic to the pot, add a pinch of salt, continue to stir and saute until translucent

  • add a splash of red wine to deglaze and reduce for a minute

  • add the Tomato Paste, stir to combine, cook for 1 minute

  • add the romano beans, stir to combine, cook for 1 minute

  • add the tomatoes, gently stir to combine

  • add the chicken back to the pot

  • add 1 cup of water

  • add the hot pepper flakes

  • add a good pinch of salt

  • add a few grinds of black pepper

  • add 1 tbsp sherry vinegar

  • add half of the tarragon and push it down into the pot

  • add the rest of the tarragon on top

  • cover

  • set heat to Low

  • cook for 40m

  • remove the chicken and set to the side

  • set heat to medium and reduce for 10m

  • taste and adjust seasonings by adding sherry first, then salt if needed

  • add the chicken back

  • add the chopped parsley on top

  • set pot to Keep Warm

  • if possible, let it sit for a few minutes before serving

  • garnish with chopped parsley

  • serve with warm bread

The Finished Dish