Chicken Thighs Stewed With Radish and Arugula

I have often wondered what stewed radish would taste like. A couple days before Christmas, I finally got around to it. Looking back, this recipe probably would have tasted better with white meat, but dark did the job.

Actually, "did the job" may not be the right phrase. My husband flipped out and said it was one of his favorite dishes I've ever made.

Now before you go adding radishes and arugula to all your stews, I doubt I have them to thank for the meal's success. Neither one tasted like much once it had been simmering for awhile. More likely I owe a debt of gratitude to my old humble friend garlic. I used more than my usual 2-3 cloves, which is something I'd definitely do again.

Chicken Thighs Stewed With Radish and Arugula

Ingredients

4 chicken thighs with skin

Salt and pepper to taste

2 Tbsp. olive oil

1 onion, sliced thin or diced large

1 c. radishes, sliced

1 carrot, sliced

5 cloves garlic, sliced thin

Splash Balsamic vinegar

1 Tbsp. fresh mixed herbs (I used flat-leaf parsley and oregano, but any herbs you might associate with traditional Southern Italian cuisine would do the trick)

2 tsp. dried mix herbs (I used marjoram, thyme, and more oregano... note that you can use more fresh herbs here instead; I just ran out)

Salt and pepper to taste

1 c. diced canned/packaged tomatoes (say it with me... "If you don't can your own, I recommend Pomi")

2 c. chicken broth

2 c. well-packed arugula

1 Tbsp. lemon juice

Directions

Season the meat with salt and pepper. Loosen the skin and get underneath if you can do this without ripping it.

Heat the olive oil in a stew pot over medium. Brown the chicken thighs for 10-12 minutes on the skin side; 5 minutes on the skinless side. Remove the chicken from the pot and place it in a covered dish. Alternatively, plate it and cover it with another plate to trap the heat. (Optional: Bellow, "Bwah-ha-ha-ha, heat, there's no escape for you now!")

Add the onion, radishes, carrot, and garlic to the pot and saute for 4-5 minutes. Splash on the vinegar and deglaze the pan. Add the herbs, salt, and pepper and continue sauteing until the onion is completely limp and translucent.

Arrange the chicken thighs over the veggies in the pot.

In a separate saucepan, combine the tomatoes and the broth. Stir well, then pour the mixture over the chicken and veggies. Bring the contents of the pot to a boil, then reduce the heat to medium-low. Cover and simmer 45 minutes.

Remove cover and add arugula and lemon juice. Push the arugula down into the liquid-filled spaces between the chicken using a long utensil such as a wooden spoon or a spatula. Re-cover and simmer 15 minutes more. Distribute the chicken pieces among four serving bowls and ladle the liquid over. Optional: Put bread, rice, or mashed potatoes in the bottoms of the bowls; or prepare a warm bread basket to pass around. Serves 4.

Beat the eggs. Whip the cream. Show no mercy.