POULTRY ESSENTIALS: EASY CRISPY CHICKEN THIGHS
I made this recipe for a quick, tasty late night/early morning meal. I served it with some leftover chicken-stock-infused white rice. You could add additional spices; however, I wanted to keep this simple, and I wanted to taste the wonderful flavors of the chicken. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 8
Steps:
- PREP/PREPARE
- Chef's Note: I made this recipe using a baking sheet, and sauté pan (as the photos indicate). The next time I do this, I will use an ovenproof pan, and make this a one-pan dish.
- Gather your Ingredients (mise en place).
- Place a rack in the middle position, and preheat the oven to 250f (120c).
- Take the two chicken thighs, brush both sides with the olive oil, sprinkle with salt and pepper, and then place (skin side up) on a parchment-lined baking sheet.
- Place in the preheated oven for 45 - 50 minutes.
- Add the butter to a sauté pan, over medium-high heat.
- When the foaming subsides, add the chicken breasts, skin side down, and then using your fingers, or a spatula, press the chicken thighs into the pan.
- Flip when the skin is a nice golden brown, about 2 - 3 minutes, and allow the other side to cook for about 60 seconds.
- PLATE/PRESENT
- Slice, and serve with your favorite side. Enjoy.
- Chef's Note: To make this even easier, I used some leftover chicken-stock-infused white rice.
- Keep the faith, and keep cooking.
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