YOUR FRIENDS' ACTIVITY

    Chicken of the Week: Braised Chicken with Cilantro, Mint and Chiles

    By | Shine Food – Wed, Nov 14, 2012 12:45 PM EST

    By Food & Wine

    One of F&W Senior Recipe Developer Grace Parisi's favorite tricks for cooking chicken drumsticks: Slice the meat to the bone before braising to help them cook more quickly. Skinless, boneless thighs also work well in this vibrant, herb-packed stew. Great Braising Recipes

    © Michael Turek Braised Chicken with Cilantro, Mint and Chiles
    INGREDIENTS
    4 chicken drumsticks
    4 skinless, boneless chicken thighs
    1 tablespoon ground coriander
    Salt
    Freshly ground white pepper
    2 tablespoons canola oil
    1 cup packed cilantro, plus leaves for garnish
    1/2 cup packed mint leaves
    1 small onion, quartered
    2 poblano chiles, stemmed and seeded
    1 jalapeño, stemmed and seeded
    1/2 cup light cream or half-and-half
    Sliced pickled jalapeños, cooked rice and warm naan, for serving

    DIRECTIONS
    1. Make 3 slashes to the bone in each drumstick. Rub the chicken all over with the coriander and season with salt and white pepper.
    2. In a large Dutch oven or enameled cast-iron casserole, heat the oil. Add the chicken and cook over high heat, turning occasionally, until browned all over, about 8 minutes.
    3. Meanwhile, in a blender or food processor, combine the 1 cup of cilantro with the mint, onion, poblanos and jalapeño and blend until finely chopped. Add the cream and 1/2 cup of water and puree until smooth.
    4. Pour the green sauce over the chicken and bring to a boil. Cover partially and simmer over moderately low heat until the chicken is cooked through, about 30 minutes. Sprinkle the chicken with cilantro and serve with jalapeños, rice and naan.

    Make Ahead The stew can be refrigerated for up to 2 days.

    More from Food & Wine
    Recipes for Chicken Drumsticks
    Best Fried Chicken in the U.S.
    Fast Chicken Recipes
    Amazing Chicken Breast Recipes
    Ultimate Thanksgiving Recipes

    SUPPER CLUB PICK

    • Childhood Favorites from the Shine Supper Club
      View Photos
      Childhood Favorites from the Shine Supper Club
      Childhood Favorites from the Shine Supper Club

      My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an