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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Crispy Chicken Thighs

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Crispy Chicken Thighs Empty Crispy Chicken Thighs

    Post by Lobo Sun 24 Jan 2016, 12:41 am

    Crispy Chicken Thighs Img64l
    Crispy Chicken Thighs
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    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Servings: 4
    What’s the secret to chicken thighs with nicely crisped skin? Sear them, skin side down, on the stovetop and then roast in a hot oven. For a satisfying weeknight supper, serve the chicken with Pan-Roasted Broccoli with Garlic.






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    Ingredients:


    • 6 bone-in, skin-on chicken thighs
    • Kosher salt and freshly ground pepper, to taste
    • 1 Tbs. vegetable oil
    • 1/2 lemon, cut into 8 rounds
    • 1 tsp. fresh marjoram leaves

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    Crispy Chicken Thighs Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    Position a rack in the lower third of an oven and preheat to 400°F (200°C).

    Season the chicken thighs on both sides with salt and pepper. In a 12-inch (30-cm) ovenproof French skillet or fry pan over medium-high heat, warm the oil. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes. Transfer, skin side up, to a plate.

    Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 18 to 20 minutes.

    Transfer the chicken and lemon slices to a platter and scatter the marjoram leaves on top. Let rest for 5 minutes before serving. Serves 4.

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