Post by Loupy on Jun 14, 2017 16:43:00 GMT -7
Pan Fried Italian Chicken Thighs
From: Mary @ barefeetinthekitchen.com/pan-fried-italian-chicken-recipe/
With no advance planning required, this flavorful chicken dinner requires just a few minutes of work in the kitchen. This is a great recipe for using dried spices; as the chicken slowly cooks, it will absorb all of those flavors. There is no need to marinate the meat, simply sprinkle with seasonings and drop it in the pan. The chicken turns out incredibly juicy with a crisp skin every time.
The hardest part of this recipe is waiting while the chicken slowly cooks on its own. You want the skin to be golden-brown with all the fat rendered before you turn them over. This chicken is completely worth the wait! Serve it with potato salad, rice or roasted potatoes.
Makes: 4 servings
Ingredients
1 tablespoon coconut oil or light flavored olive oil
4 chicken thighs, depending on size (4 large pieces fill my skillet)
kosher salt
freshly ground black pepper
granulated garlic or garlic powder
dried oregano
dried basil
herbs de Provence
Instructions
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!
From: Mary @ barefeetinthekitchen.com/pan-fried-italian-chicken-recipe/
With no advance planning required, this flavorful chicken dinner requires just a few minutes of work in the kitchen. This is a great recipe for using dried spices; as the chicken slowly cooks, it will absorb all of those flavors. There is no need to marinate the meat, simply sprinkle with seasonings and drop it in the pan. The chicken turns out incredibly juicy with a crisp skin every time.
The hardest part of this recipe is waiting while the chicken slowly cooks on its own. You want the skin to be golden-brown with all the fat rendered before you turn them over. This chicken is completely worth the wait! Serve it with potato salad, rice or roasted potatoes.
Makes: 4 servings
Ingredients
1 tablespoon coconut oil or light flavored olive oil
4 chicken thighs, depending on size (4 large pieces fill my skillet)
kosher salt
freshly ground black pepper
granulated garlic or garlic powder
dried oregano
dried basil
herbs de Provence
Instructions
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!
