RECIPES: Crispy Chicken Thighs Two Ways
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Every time we see chicken thighs on sale, we load up and make recipes like these, plus a big vat of chicken soup (Jewish-style and Mexican-style chicken soup recipes). Chicken thighs are economical, versatile and more flavorful than white meat (frankly, we can’t understand the premium placed on white meat chicken and turkey). We also love the ease of one-pan cooking in the recipes that follow. You can bring the entire pan to the table and serve from there (be sure to lay down a trivet ahead of time). These two recipes are from Good Eggs—a terrific purveyor of groceries in the San Francisco area. Serve them with a green salad and some crusty bread to sop up the pan sauce. > September is National Chicken Month. > The different cuts (parts) of a chicken. Can you name them all? > The history of chicken. Sweet from the tomatoes and salty from the olives, this recipe features the “it” green of the moment, kale, and the “it” olive, the Castelvetrano from Sicily. (Here’s more about Castelvetrano olives.) If you don’t like kale, you can substitute beet greens, broccoli rabe, chard, collards, spinach or other greens (we’ve liked mustard greens, too). Cook time is 35 minutes. Recipe #2, Chicken Thighs With Cherry Tomatoes, is below. Ingredients For 2 Servings 1. WARM a 9-inch cast iron pan inside an oven preheated to 425°F. Salt and pepper the chicken thighs on both sides. When the oven is hot, carefully (carefully!) remove the pan from the oven and add the thighs, skin side down. Place the pan back in the oven and cook the chicken until browned and the internal temperature reaches 165°F, about 30 minutes. While the chicken cooks… 2. HEAT 2 tablespoons of olive oil (more as needed) in a second skillet (you can serve from this skillet). When the oil is hot, add the garlic cloves and cook for a few minutes, stirring occasionally. When the cloves are lightly browned… 3. ADD the tomatoes, thyme and olives and turn the heat down to medium-low. Cook until the tomatoes have released their juices and the sauce has a nice consistency, about 15 minutes. 4. ADD the kale to the tomatoes and combine with a pair of tongs. Cover the pan for a few minutes to let the greens wilt, then uncover and stir again with the tongs. Cook the kale and tomatoes together over low heat until the chicken is ready. 5. PLACE the cooked chicken on top of the greens and serve in the skillet. Ingredients For 2 Servings 1. PREHEAT the oven to 475°F. Season the chicken with salt and pepper; let it rest until it reaches room temperature. 2. HEAT 2 tablespoons of olive oil (more as needed) in a cast iron skillet over high heat. Add the chicken thighs skin side down. After 3 minutes, decrease the heat to medium high and cook the chicken for another 12 minutes. After another 5 minutes… 3. ADD enough cherry tomatoes to fill in the gaps between the thighs and rearrange the chicken as needed to make sure all the tomatoes are getting equal heat. Add the garlic and a few sprigs of thyme. When the 12 minutes is up… 4. USE a spoon to roll the tomatoes around in the chicken drippings, flip the thighs skin side up and transfer the skillet to the oven. Cook for another 13 minutes. 5. REMOVE from the oven and check the chicken for doneness by making sure internal temperature is 165°F (or the juices run clear). Remove from the heat and let the chicken rest for a few minutes for the juices to settle. |
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________________ *We use canned San Marzano tomatoes when we don’t have fresh tomatoes at hand †Castelvetrano olives from Sicily are the “greenest” green olives. Not only does the color look great, but these meaty olives have a unique flavor that makes them our favorite. Here’s more about Castelvetrano olives. |
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