You'll notice on the blog that we like chicken thighs. Why? They taste better than breasts, and are easier than whole chickens. They're cheaper too. Here's another tasty, simple way to make them.
Ingredients:
1-2 lbs. chicken thighs (boneless)
30-40 garlic cloves (try to buy the ones that are already peeled to save some serious prep work)
5-10 shallots (balance # of shallots and garlic cloves with how much chicken you get)
1/2 cup dry white wine
1/2 cup chicken stock (I do more of each with more chicken)
Directions:
1. Season chicken w/ salt and pepper. Place deep, non-stick skillet over high heat, and add oil/butter. When fats are hot, but not smoking, add chicken pieces, and cook until even gold brown (a few minutes per side).
2. Reduce heat to medium, bury garlic cloves and shallots under chicken, to make sure they're on the bottom of the pan. Saute, shaking/stirring pan frequently, until garlic/shallots are lightly browned and softened, 10-15 minutes.
3. Add wine/stock, scraping bottom of pan. Cover, cook low and slow for 20-30 minutes.
Good served over rice.
Sunday, January 3, 2010
15-minute Fried Herb Chicken
mmmmm...Bittman. If I ever meet the guy, I'll probably be speechless. Here's another one of his simple, yet tasty recipes.
Ingredients:
1 medium onion, roughly chopped
1-2 Tablespoons, mixed fresh herbs, like tarragon and sage
2 tablesppons peanut butter
1/4 cup olive oil (more for frying)
Flour for dredging
6 boneless, skinless chicken thighs
Parsley
Lemon
Directions
1. In a food processor, combine onion, herbs and peanut butter. as your puree the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
2. Put flour in a shallow bowl. Place chicken in another bowl. Rub pureed mixture over chicken, then dredge pieces in flour. Gently sahke off any excess flour, coat again wih paste and dregdge once more with flour.
3. Heat 1/4 inch olive oil in skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon
wedges.
You may want to turn the heat down towards the end of the second side, to avoid burning.
Ingredients:
1 medium onion, roughly chopped
1-2 Tablespoons, mixed fresh herbs, like tarragon and sage
2 tablesppons peanut butter
1/4 cup olive oil (more for frying)
Flour for dredging
6 boneless, skinless chicken thighs
Parsley
Lemon
Directions
1. In a food processor, combine onion, herbs and peanut butter. as your puree the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
2. Put flour in a shallow bowl. Place chicken in another bowl. Rub pureed mixture over chicken, then dredge pieces in flour. Gently sahke off any excess flour, coat again wih paste and dregdge once more with flour.
3. Heat 1/4 inch olive oil in skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon
wedges.
You may want to turn the heat down towards the end of the second side, to avoid burning.
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