Best Pan Fried Chicken Thighs With Pancetta Cream Over Confit Potatoes Recipes

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SKILLET-FRIED CHICKEN



Skillet-Fried Chicken image

To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken--but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. You can prep it in just 10 minutes and be ready to eat in under an hour.

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 6

1/2 cup Gold Medal™ all-purpose flour
1 tablespoon paprika
1 1/2 teaspoons salt
1/2 teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken
Vegetable oil

Steps:

  • In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
  • In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
  • Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

PERFECT PAN-FRIED CHICKEN THIGHS



Perfect Pan-Fried Chicken Thighs image

Juicy, tender chicken thighs with a golden-crisp skin are possible with just a spoonful of oil and a bit of patience.

Provided by Mary Younkin

Categories     Main Course

Time 55m

Number Of Ingredients 5

1 tablespoon coconut oil or light flavored olive oil
4-6 chicken thighs (depending on size (4 large pieces fill my skillet))
kosher salt
freshly ground black pepper
Optional spices: garlic and paprika

Steps:

  • Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down.
  • Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.
  • If the skin is sticking to the pan, it likely isn't finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

Nutrition Facts : Calories 278 kcal, Protein 18 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 87 mg, ServingSize 1 serving

CHICKEN CONFIT WITH ROASTED POTATOES AND PARSLEY SALAD



Chicken Confit With Roasted Potatoes and Parsley Salad image

This recipe takes its name from the French technique for preserving food by salting it and cooking it for a long time in fat, as in your classic duck or goose confit. But it isn't truly a confit - you won't need gallons of fat. It's more of a slow braise in olive oil scented with thyme and garlic. The chicken grows dense in the cooking, and deeply flavorful. (Have an immersion circulator? Just bag the chicken with a few tablespoons of olive oil, some salt, pepper, peeled garlic and a couple sprigs of thyme, then put it in the bath at 165 degrees for about four hours.) Pull the chicken from the oil when it's done, and allow it to chill uncovered in the refrigerator until you're ready to crisp it up in a hot pan while the potatoes roast unattended in the oven. For serving alongside, you discipline some parsley with a knife, and mix it with a salty, acidic mustard dressing that complements the bird.

Provided by Sam SIfton

Time 3h

Yield 2 servings

Number Of Ingredients 11

2 chicken legs, thigh and drumstick together
Kosher salt and freshly ground black pepper
4 cups extra-virgin olive oil
4 sprigs fresh thyme
4 cloves garlic
5-6 baby Yukon Gold potatoes or any "C"-size potato, red or yellow, halved
1 bunch flat-leaf parsley leaves, rinsed, dried and roughly chopped
1 shallot, peeled and thinly sliced
2 tablespoons finely chopped Kalamata olives
1 1/2 tablespoons lemon juice
1 tablespoon whole-grain mustard

Steps:

  • Make the chicken confit. Heat oven to 250. Season the chicken legs with salt and pepper, and place in a pan just large enough to fit them comfortably. Add oil, thyme and garlic, place on stovetop over medium heat and cook until the oil just begins to bubble.
  • Transfer pan to oven, uncovered. Cook for 1 1/2 to 2 hours, until the meat is easily pierced with a thin-bladed knife. (Adjust oven temperature up or down to make sure oil is just bubbling.) Allow to cool, then remove chicken from oil and place on a plate. Place in refrigerator until ready to cook. Strain oil, and reserve, covered, in the refrigerator. Chicken can be cooked a few days ahead of use.
  • Make the potatoes. Heat oven to 425. Place the potatoes in a roasting pan, and toss with 2 to 3 tablespoons of the reserved oil. Arrange the potatoes cut side down on the pan, and place in the oven, until golden and crisp, approximately 40 minutes to an hour. Remove from oven, and salt to taste.
  • Finish the chicken confit. Put 3 tablespoons of the reserved oil into a pan set over medium heat. When it shimmers, add the chicken, and cook, turning once or twice, until both sides are nicely crisp and brown, approximately 15 minutes. Serve hot or at room temperature.
  • Make the parsley salad. Combine parsley leaves, shallots and olives in a medium-size bowl. In a small bowl, whisk together the lemon juice, 3 tablespoons of the reserved oil and the mustard. Season with salt and pepper to taste, then toss the parsley and the dressing together.
  • To serve, place a chicken leg and half of the potatoes and parsley salad on each plate.

ITALIAN PAN-FRIED CHICKEN THIGHS WITH CREAMY TOMATO SAUCE



Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce image

This is a quick dinner that is ready in under 30 minutes. To save a little bit on the fat/calories I use a split ratio of cream and milk. This is not a requirement. Serve with your choice of sides. I like spaghetti noodles, or zucchini zoodles.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 25m

Yield 4

Number Of Ingredients 14

¼ cup tapioca flour
2 tablespoons all purpose flour
2 teaspoons garlic salt
1 teaspoon Italian herbs
1 ½ pounds boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
¼ cup heavy cream
¼ cup milk
1 teaspoon red pepper flakes
1 (16 ounce) bag fresh spinach
2 ounces shaved Pecorino Romano cheese

Steps:

  • Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour.
  • Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet.
  • Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.

Nutrition Facts : Calories 596 calories, Carbohydrate 20.4 g, Cholesterol 157.6 mg, Fat 40.6 g, Fiber 3.8 g, Protein 38.7 g, SaturatedFat 15.7 g, Sodium 1609 mg, Sugar 3.7 g

SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA



Sheet-Pan Chicken With Jammy Tomatoes and Pancetta image

In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet in the oven's heat. If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you'd rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes. This makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.

Provided by Melissa Clark

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon kosher salt, plus more as needed
9 whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons fresh lemon juice, plus more for serving
1 tablespoon sweet or smoked paprika
1 teaspoon dried oregano
1 teaspoon brown sugar (optional)
3/4 teaspoon ground cumin
1 pint cherry tomatoes (preferably different colors), halved
2 ounces diced pancetta or bacon
1/4 cup torn fresh dill, parsley or other herbs, for serving
Freshly ground black pepper

Steps:

  • Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
  • Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
  • Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
  • Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
  • Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.

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