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Working with Chicken Thighs

Chicken Thighs with Sautéed Potatoes, Carrots and Leeks -- Mache Garnish

I consider chicken thighs one of the best choices for a quick and tasty meal -- it's one of those meals that can be prepped and cooked in 15 minutes, at a cost of just a few dollars/person. In the above dish where chicken thighs are pared with mixed vegetables, the thighs are the star.

But, what makes the dish is the great crispy skin that comes from a clean sauté. So, be sure to get the thighs with the skin on... Don't worry about the fat content -- just cook the chicken thighs skin side down for 80% of the cooking time and skim the fat from the pan as it is rendered.

 

TIPS TO CRISPY CHICKEN THIGHS -- OR -- HOW TO PREVENT FOOD FROM STICKING TO PANS

-- Don't crowd the pan;. released liquids will cool the food and prevent proper searing.

--Make sure the oil is hot enough before you put the food in. A bead of water should glide over the oil.

--Cook skin side down for most of the time. This will keep the meat moist and allow the skin to properly crisp.

--Baste the upper side of the chicken as fat is rendered. Skim off excess fat .

For a more technical analysis of why food sticks to pans and how to prevent this, see: WHY FOOD STICKS TO PANS

 


 

CRISPY CHICKEN THIGHS -- WITH A PEA POLANO SAUCE AND SAUTEED POTATOES

-- For sauce simply par boil fresh or frozen peas, refresh. Add some chicken stock and peas to the blender with chopped poblano. It is best to remove the waxy skin using a broiler or blow torch.

Add a dash of heavy cream or butter to thin the sauce if needed.

 


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