You want to select skin-on, bone-in chicken thighs. The skin keeps the meat moist and gives you that delicious crispiness. The bones also protect the chicken from drying out. You'll start out on the stove to crisp up the skin and then slide your skillet into the oven for a high-heat roast. You're going to end up with a lot of delicious drippings in that skillet, which is perfect for a truly extraordinary pan sauce.
Ingredients
4 bone-in, skin-on chicken thighs (8 ounces each)
Kosher salt and fresh cracked black pepper
2 teaspoons olive oil
Directions
- Preheat oven to 450º.
- Generously season both sides of the chicken thighs with salt and pepper.
- Heat the oil in a large ovenproof skillet over medium heat (cast iron or steel recommended...do not use non-stick). Add chicken to pan, skin side down. Cook for 10 minutes until skin is brown and crisp. Flip chicken thighs and cook for 6 more minutes.
- Place skillet into the oven and cook for 15 minutes.
- Remove skillet from oven. Place thighs on a cutting board and tent with foil. Let them rest 5 minutes, then serve.
Wine pairing: Merlot
 |
| Grogs and Goldie, 1956 |
No comments:
Post a Comment