Stewed Leftover Chicken Thighs

[Rojo]

Well when you trim your chicken thighs for Muffin Pan chicken you end up with a lot of good chicken thigh meat with skin on it. Since most of the chicken was in pieces (the oyster nugget) I had 4 extra chicken thighs, (I bought 20 but my pans only held 16) so I deboned and cubed the leftover thighs so we had a consistent chicken to work with.



Starting out with a basic seasonings & fats the chicken was salt & peppered before tossing in AP flour. After 10 minutes to rest into the hot iron skillet they went. 1/2 stick of unsalted butter and 3 tablespoons of Avocado oil was in the skillet and hot. While I was cooking the chicken I cut up some aromatics.



Once I had all the chicken browned off I added the aromatics to the hot pan and sweated for a while.



I used the leftover flour to add a thickener to the aromatics cooking till the flour taste was gone and the flour was lightly browned.



After the roux was ready a box of chicken stock was added to start building flavor.



Once the roux was mixed it was time to add the chicken back into the pan. At this time I kinda used the Force to pull seasonings & flavors for our Stewed Chicken dish and added what I thought was appropriate.



Cooking this covered for 2-1/2 hours (I added water as needed) I still was looking for something to bring all the flavors together and remove any sharp edges. I added a cup of Heavy Cream to bring us across the finish line.





After cooking a cup of long grain rice I was ready to sit down to a plate. It's really good, we have so many leftovers some of this will most likely be frozen in a boiling bag to preserve it for a later date.