POULTRY ESSENTIALS: PINEAPPLE SOY CHICKEN THIGHS

Steps:

• 1. PREP/PREPARE
• 2. You will need a good size ovenproof skillet with a cover, to make this recipe.
• 3. You will note that my photos reflect making these in All-Clad mini pans. I assume you will be using a large pan for all 4-chicken thighs and that is how the instructions are written. What I did is divide the recipe ingredients by four and divided them among the four pans. Regardless of whether you use one pan or four, the recipe steps remain the same.
• 4. When it comes to diced green chiles in a tin, my favorite brand, hands down, is Hatch. They come mild, medium or hot. And the great news is that if you do not use the whole can, you can freeze what is left and save for another recipe.
• 5. I made this recipe with boneless/skinless chicken thighs; however, you could use any part of the chicken; even bone-in. But make sure it is skinless. The skin adds too much fat to sauce. Come to think about it, this recipe might do well with beef or even pork. However, I am not willing to go there... yet.
• 6. Gather your ingredients (mise en place).
• 7. Whisk the sauce ingredients together in a bowl, and reserve.
• 8. The best way to accomplish this is to whisk everything together, except the pineapple chunks, and when combined add the pineapple chunks to the bowl.
• 9. Add the oil and butter to a skillet over medium heat.
• 10. When the foaming subsides, give the skillet a swirl and add the chicken thighs.
• 11. Cook about 2 - 3 minutes per side.
• 12. You want them to brown slightly on the outside, but not cook through. This helps to create additional levels of flavor for the recipe.
• 13. Remove the chicken from the skillet and reserve.
• 14. Add the reserved sauce ingredients to the skillet, bring up to a simmer, then use a wooden spoon to scrap up any brown bits that formed during the cooking of the chicken and dissolve them into the liquid.
• 15. Those browned bits are called "fonds" and they are little dried nuggets of flavor.
• 16. Continue to simmer for 5 - 8 minutes, stirring occasionally.
• 17. Add the chicken thighs and cook covered for about 8 - 10 minutes.
• 18. During this time, turn the chicken every 4 -5 minutes.
• 19. Remove the lid and remove the chicken, then continue to simmer and reduce the sauce, about an additional 15 - 18 minutes.
• 20. Once the sauce begins to thicken, it is close to being finished, whether you have met the prescribed time or not. It is ready when it will coat the back of a spoon.
• 21. While the sauce is simmering and thickening, cut the chicken into bite-size pieces.
• 22. Add the chicken back to the pan and allow to warm through... about 3 - 4 minutes.
• 23. PLATE/PRESENT
• 24. I like to serve this rustic, right in the skillet, and let people scoop out a portion. I also have a nice bowl of steamed rice on the side. Enjoy.
• 25. Keep the faith, and keep cooking.