Food Blog|Recipes|Product Reviws|Food Commentary|Long Island Food

Tuesday, April 1, 2008

Dinner Tonight: Chicken Thighs w / Lemon Thyme Pan Sauce


It's not very often that the tastiest part of the animal is also the most least expensive. Take chicken thighs for example. I purchased four lovely thighs for less than $3.00 total. Perfect for dinner for two. Thighs have many advantages over the ever so popular chicken breast. As I said previously they are more of a bargain but they are also more forgiving and better tasting. When I say they more forgiving I mean they are a lot harder to overcook than the white meat of the breast. The dark meat of the thighs also have a more richer flavor that I in particular favor over the the breast meat.

4 Chicken Thighs w/ Skin
1 cup vegetable stock(or chicken)
2 oz Vermouth(or any dry white wine)
1 small shallot minced
1 tspn dry thyme
1 tablespoon Vegetable oil
1 tablespoon all purpose flour
Juice of half a lemon
Salt and pepper to taste


Pre heat oven to 375.

Heat the oil on medium high in a large skillet and cook the thighs skin down for five minutes. Turn over and put in oven for about 15 minutes or until the thighs are cooked through and its juices run clear.

Place thighs on a plate and cover with a piece of foil keep warm. Pour off most of the oil from the skillet leaving about a teaspoon remaining. Return skillet to the stove and set to medium heat Add the flour to the skillet and whisk it together with pan oil until it is well blended. Add the shallots and cook for about a minute or so. Pour the stock into the skillet and scrape the bottom of the pan releasing all of the brown bits of goodness. Add wine,lemon juice and thyme. Reduce sauce by half salt and pepper to taste and spoon over chicken.

Tips:

* The goal of pan frying with the skin down is to get a nice crispy skin. If you are not happy with the crispiness of the skin place the thighs underneath the broiler for a few minutes. Just watch it carefully so you don't burn them

1 comment:

GatorGirlintheCity said...

Thank you so much for this recipe. I made it for dinner tonight and it was amazing!! The only change was that I used fresh thyme as we had a bunch in the refrigerator. Thanks again!!!

Add to Technorati Favorites