Monday, August 1, 2011

Perfect Pan-Roasted Chicken Thighs


These are Perfect Pan-Roasted Chicken Thighs. Thats what I read in my Bon Appetit magazine and had to give it a try.  As some of you may have noticed, I make thighs a lot, hubby prefers the dark meat and I think I do too.  I made it with a garlic and rosemary sauce (using fresh herbs from the garden.)  This chicken was perfect in flavor but what a mess to make!  I always make a huge mess when I brown chicken on the stove top so this wasn't the recipes fault.  I can be messy!  Also  - I am looking at this picture and thinking I did something special to the zucchini as well but can not for the life of me remember what it was.  Do you do that?  I need to organize my pics and recipes better. Enjoy!!

What you need:
skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground pepper
1 tablespoon vegetable (I use olive)  oil
A few fresh rosemary sprigs
whole garlic cloves
1/2 cup chicken stock

What you do:
Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a heavy nonstick skillet over high heat until hot but not smoking. Place the chicken in skillet, skin side down, and cook for about 2 minutes. Reduce heat to medium-high and continue to cook skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown in color, about 12 minutes. Tuck some fresh rosemary sprigs and garlic cloves between the chicken pieces

Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. After it is done cooking, remove the chicken from the pan.  Spoon off some of the fat and add the stock.  Bring sauce to a boil and spoon over the chicken.
*side note - if your husband helps to move your heavy pan from oven to the stove top because you just had surgery and you can't lift anything, make sure he doesn't leave the handle straight out (because that drives you crazy) if he does this you may end up grabbing the (very hot)handle to turn it in....OUCH!!!  Thank goodness I was still on pain killers -hmm maybe that's why I grabbed the handle...


  

9 comments:

  1. This looks delicious! Love the dark meat too.. such a rich flavor! Thanks so much for sharing with the Pink Hippo Party.. can't wait to see what you share next week!

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  2. mm, this looks wonderful! i love dark meat + white meat both but i do tend to prefer the dark meat in recipes like this. definitely am going to give this a try!

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  3. Back when I ate meat, the thighs were my favorite as well! Sounds like a great dish.

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  4. What a GREAT recipe! I'd like to invite you over to Lady Behind The Curtain for my link party "Cast Party Wednesday" to share this and more of your recipes.
    Thanks,
    I hope to see you there!

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  5. these do look delicious! I am not a great fan of dark meat, but I find that I do like rosemary roasted thighs. I have a recipe on my blog for some too...but they are oven roasted instead of pan roasted. Here is the link if you want to check it out!
    http://mykitchenadventures1.blogspot.com/2010/11/rosemary-roasted-chicken-thighs.html

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  6. I am saving this recipe. yummy! Thanks for sharing!

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  7. Your Pan Roasted Chicken Thighs look delicious, we would really enjoy your recipe. Thank you so much for sharing with Full Plate Thursday and hope to see again real soon! Hope you are having a great week end!
    Miz Helen

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  8. This looks delicious. I'm drooling. If you get a chance I would love you to link your pan-roasted chicken up to More the Merrier Monday. It lasts through Wednesday so you have plenty of time to stop by. See you there. http://diyhshp.blogspot.com/

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  9. I love pan roasted thighs. Thank you so much for joining Fat Camp Friday! See you next week!

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