Poultry Essentials Easy Crispy Chicken Thighs Recipes

POULTRY ESSENTIALS: EASY CRISPY CHICKEN THIGHS

Steps:

• PREP/PREPARE
• Chef's Note: I made this recipe using a baking sheet, and sauté pan (as the photos indicate). The next time I do this, I will use an ovenproof pan, and make this a one-pan dish.
• Gather your Ingredients (mise en place).
• Place a rack in the middle position, and preheat the oven to 250f (120c).
• Take the two chicken thighs, brush both sides with the olive oil, sprinkle with salt and pepper, and then place (skin side up) on a parchment-lined baking sheet.
• Place in the preheated oven for 45 - 50 minutes.
• Add the butter to a sauté pan, over medium-high heat.
• When the foaming subsides, add the chicken breasts, skin side down, and then using your fingers, or a spatula, press the chicken thighs into the pan.
• Flip when the skin is a nice golden brown, about 2 - 3 minutes, and allow the other side to cook for about 60 seconds.
• PLATE/PRESENT
• Slice, and serve with your favorite side. Enjoy.
• Chef's Note: To make this even easier, I used some leftover chicken-stock-infused white rice.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: CRISPY CHICKEN & POTATOES

Steps:

• PREP/PREPARE
• You will need an ovenproof skillet to make this recipe.
• Gather your ingredients (mise en place).
• THE POTATOES
• Cut the potatoes in half, toss with the oil, salt, and pepper, then reserve
• THE SAUCE ENHANCER
• Combine the garlic and lemon juice in a small bowl, and reserve.
• THE CHICKEN
• Place a rack in the bottom position and preheat the oven to 450f (230c).
• Add the oil to an ovenproof skillet over medium heat.
• Sprinkle the chicken with a bit of salt and pepper.
• Place the chicken, skin-side-down, and cook without moving until the skin crisps, and easily releases from the pan, 3 - 5 minutes.
• Flip the chicken.
• Add the potatoes, cut-side-down, and let them brown for a few minutes in the chicken fat.
• Sprinkle the chicken and potatoes with some dried oregano and thyme.
• Toss in the smashed garlic.
• Add the wine and chicken stock, but do not pour it over the chicken. We want to keep that skin nice and crispy. Bring up to a simmer.
• Add to the preheated oven and bake until the chicken is cooked through and the potatoes are tender and brown, 15 - 18 minutes.
• Remove the chicken and potatoes, and cover. We are going to make a quick pan sauce.
• Take the garlic from the pan, and then using the flat side of a kitchen knife, smash it into a pulp.
• Add the garlic back to the pan and turn the heat up to medium.
• Simmer the sauce until reduced by 20 - 30 percent, and begins to thicken, 3 - 4 minutes.
• Add the reserved lemon/garlic enhancer and simmer for an additional 2 - 3 minutes.
• PLATE/PRESENT
• Add a chicken thigh and potatoes to a plate, and spoon on some of that yummy pan sauce. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: CRISPY CHICKEN THIGHS

Steps:

• PREP/PREPARE
• If you are doing the optional brine, then add all the ingredients to the water, and whisk until the sugar and salt are completely dissolved. Add the chicken thighs, and place in the fridge for 3 - 4 hours. I like how the tamari flavors the chicken; however, if you are not too sure about it, just leave it out.
• The reason I do not include any salt in the spice mix, is because I am brining the thighs. If you choose not to brine, then add about a teaspoon of salt, or to taste.
• Gather your Ingredients (mise en place).
• Combine all of the spice mixture ingredients into a small bowl, and reserve.
• Take the chicken (after the brine), and pat dry. Then place on a plate or small sheet pan, and sprinkle with the potato starch.
• Chef's Note: The purpose of the potato starch is to help dry out the skin. It will not impart any flavor of its own. You could use salt, or baking soda, but both of those methods make the chicken taste a bit too salty for my palate.
• I like to remove the bone from the thighs before baking. The only reason for this is the final presentation; plus, without the bone, it makes it easier for my guests to slice. If you leave the bone in, no worries.
• Stick them in the fridge, uncovered, for 2 - 3 hours.
• Remove from the fridge, place on a parchment-lined rimmed baking sheet, fitted with a wire rack (if you have one). They should be skin-side up.
• Lightly brush the skins with the olive oil.
• Sprinkle with the reserved spice mixture, then let sit on the counter for 20 minutes.
• Place a rack in the middle position, and preheat the oven to 425f (220c).
• Add the chicken thighs to the oven, and bake for 15 minutes.
• Lower the heat to 400f (205c), and cook until the internal temperature of the thighs reaches 165f (75c), about an additional 15 minutes.
• PLATE/PRESENT
• One of my favorite ways to serve these is on a plate of homemade pasta, and a nice spicy tomato sauce. But, how you serve them, is totally up to you.
• Keep the faith, and keep cooking.