In case you’re still playing catch-up from the weekend, here’s a few things of note:
-Be sure to check out yesterday’s post to see if you’re interested in becoming a Foodie Penpal!
-Check out my Sweet Potato & Black Bean Tacos that were featured on Good Life Eats! I won an amazing giveaway involving a 6 ingredient recipe challenge! You can find the original recipe that I posted on The Bean in December by clicking here.
Last night I had a little adventure in the kitchen as I made chicken thighs for the first time. I’d been thinking about them ever since I saw them in last month’s issue of Bon Appetit. They looked so good in the photographs that I just wanted to eat them right up! Then Tessa posted about them after she saw the article and it just made me want them even more!
Last time I was at the grocery store, I finally picked up a package of thighs. They were pretty cheap compared to chicken breasts! After work I hauled out my cast iron skillet and got busy.
There’s really no recipe, per say….just some instructions that I followed exactly from the Bon Appetit article.
Here’s what you do:
Season the thighs with salt and pepper. (I used very little salt and added some paprika).
Put them skin side down in a hot skillet and cook for 2 minutes.
Reduce the heat to medium high and cook for another 12 minutes, moving the thighs around occasionally.
Transfer the pan to a hot oven (the article said 475 degrees, I went with 425) for another 12 minutes.
Flip the thighs over and cook another 5 minutes.
Let rest 5 minutes before serving.
Here’s the deal- I probably won’t be making these again…and here’s why:
-Grease everywhere. Most of the things I cook are lean and don’t release a lot of fat so I don’t have a splatter screen or anything like that. Consequently, these got grease all over the stovetop and inside of the oven. It splattered on my shirt, and on my arms when I was trying to move the thighs around
-The skin stuck! I was trying so hard to get a nice crispy skin that would look pretty and on half the thighs, it stuck to the bottom of the pan. Annoying.
-Hard to eat. Hubby and I both agreed it was a lot of work to eat these and you don’t get very much meat for your effort
On the other hand, the flavor was good and the meat stayed nice and moist, so it wasn’t a total loss.
What I’m saying is, if someone else made these for me….I might be inclined to eat one 🙂 But only if they cut it up nicely for me.
I spent most of my dinner focusing on the orzo and veggie salad I made as a side. Bok choy, red peppers, carrots, zucchini and onion lightly sauteed. Add a drizzle of balsamic vinegar and a squirt of italian dressing and you’re good to go 🙂
All together now:
How do you feel about chicken thighs? Do you have a favorite recipes that might convince me to give them another try?
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