SMOKING CHICKEN THIGHS RECIPES
PERFECT CAST-IRON SKILLET CHICKEN THIGHS RECIPE | BON APPéTIT
Sophisticated enough for Sunday supper yet quick enough for Wednesday's dinner, this master recipe for baked bone-in chicken thighs is all about technique.
Provided by The Bon Appétit Test Kitchen
Cook Time 35 minutes
Yield 2 to 4 main-course
Number Of Ingredients 3
Steps:
- Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
- 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. Transfer to a plate; let rest 5 minutes before serving.
BRAISED CHICKEN THIGHS WITH CARROTS, POTATOES AND THYME ...
<p>Fresh herbs and sweet carrots update this old-fashioned skillet dinner. To retain its fragrance, add the thyme just before serving. If you use a <a href="https://youtu.be/l-yqae5WH7w"><b><u>Staub Braise and Grill Pan</u></b></a>, you can streamline the process by searing the chicken and sautéing the vegetables at the same time.</p>
Provided by WILLIAMS-SONOMA.COM
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken lightly with salt and pepper and then generously with paprika. In a large, heavy fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until browned, about 2 minutes per side. Transfer to a plate.
- Add the onion to the pan and stir, then add the potatoes and carrots. Season with salt and pepper and sauté until the vegetables are beginning to brown, about 5 minutes. Add the flour mix and stir to coat. Gradually stir in the broth and vermouth and bring to a boil, stirring frequently. Return the chicken to the pan and bring to a boil.
- Cover the pan, reduce the heat to medium-low, and simmer until the chicken and vegetables are cooked through, stirring and turning the chicken over occasionally, about 25 minutes. Stir in the thyme. Taste and adjust the seasoning with salt and pepper. Divide the chicken and vegetables among 4 warmed plates and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Weeknight Gluten Free,</i> by Kristine Kidd (Weldon Owen, 2013).
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