PERFECT PAN-FRIED CHICKEN THIGHS
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
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
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
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.
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