Friday, May 25, 2012

thigh master

There are a few drawbacks to living in a mixed diet family - the time and thought that has to go into meals, the occasional making an extra dish so one of us his a main course that makes them happy, etc. But, when I think about it these issues are probably things every household encounters really.

Of course, there is also the fact that I, the main cook in the house, can't taste test my carnivore's food. I am no master chef by any stretch of the imagination - far from it. Over the years, after some lets say less than enthusiastic responses from my hubby, I have learned one general rule of thumb to pleasing his palate - buy good meat and don't mess with it too much. This seems to work every time.

That's how I knew when I saw this recipe on Everybody Likes Sandwiches (taken from Bon Appetit) that it would be a hit. It is so simple and I can get really good organic thighs from Whole Foods. Plus, it cooks in just thirty-five minutes - which leaves me plenty of time to make my own main course.

Gather the following:
1 Tblsp vegetable oil
4 organic skin-on, bone-in chicken thighs
Kosher salt & freshly ground pepper

Preheat oven to 475F. Season both sides of the chicken with salt and pepper. Heat the oil in a a cast iron skillet over high heat. Add the chicken skin side down and cook for 2 minutes. Reduce the heat to medium-high and cook for 12 more minutes skin side down, rotating and rearranging chicken to evenly distribute the heat until the fat renders and skin is golden brown. Move skillet to the oven and cook for 13 more minutes, still skin-side down. Turn over the chicken and cook for another 3-5 minutes. Remove from oven and transfer to a plate and let it rest for 5 minutes before serving.

How easy is that? And my carnivore raves about it every time I make it. It is nice to know I've mastered at least one meat dish.

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