Pan Seared Chicken Thighs – a Fancy but Frugal Dinner
Pan Seared Chicken Thighs – a Fancy but Frugal Dinner
by Served_With_Rice
1 Comment
Served_With_Rice
If you’re looking for something different for this time of year, consider trying this simple meal where you do away with the pomp and circumstance, and focus on doing the basics very well. Especially if you are pressed for time, and/or don’t need to cook for a big crowd.
Home cooking is a skill that becomes a superpower when well-practiced. With it, you can take simple and frugal ingredients and turn them into a special occasion meal that delights all the senses. And all of that at a fraction of the cost of going out!
One example of this is to apply some time, patience and technique to some skin-on chicken thighs to turn them into a beautiful dinner. Season simply, and sear them well for some crispy brown skin.
– Chicken thighs: one per serving. I chose boneless, skin on pieces. If you choose bigger pieces, you may need to finish them in the oven after crisping up the skin. I went with small thighs specifically so I could cook them all the way on the stove. Salt generously, and pepper well.
– Pan sauce: made from minced shallots white wine, chicken broth and a splash of cream.
– Side dishes: for some colour contrast, serve with a simple tomato salad. Toss diced tomatoes (or halved cherry tomatoes) with minced shallots, vinegar, olive oil and salt. I also served my chicken with stir fried cabbage, and a steaming bowl of rice.
**Instructions**
1. Make rice. Dice shallots, reserving some for the pan sauce. Toss the rest in a bowl with diced tomatoes, vinegar, salt and pepper. Keep the fridge and develop flavour.
2. Cut cabbage into shreds. Stir fry with a bit of oil and salt and reserve.
3. Preheat cast iron skillet on medium-low, with a bit of oil. Salt and pepper both sides of the chicken thighs. Lay thighs in pan skin side down
4. After 7 or 8 minutes, or when the thighs release easily, flip and sear the other side as well.
5. While waiting for chicken to sear, prepare shallots, white wine, chicken broth and cream.
6. Reserve chicken once well browned and cooked through. Drain excess fat, then sauté diced shallots in the same pan.
7. Add in white wine, reduce by about half. Add chicken broth and a bit of mustard, stirring to combine.
8. Finish sauce with a splash of cream, taste and adjust for seasoning. Serve.
1 Comment
If you’re looking for something different for this time of year, consider trying this simple meal where you do away with the pomp and circumstance, and focus on doing the basics very well. Especially if you are pressed for time, and/or don’t need to cook for a big crowd.
Home cooking is a skill that becomes a superpower when well-practiced. With it, you can take simple and frugal ingredients and turn them into a special occasion meal that delights all the senses. And all of that at a fraction of the cost of going out!
One example of this is to apply some time, patience and technique to some skin-on chicken thighs to turn them into a beautiful dinner. Season simply, and sear them well for some crispy brown skin.
Full recipe: https://servedwithrice.com/pan-seared-chicken-thighs/
**Ingredients**
– Chicken thighs: one per serving. I chose boneless, skin on pieces. If you choose bigger pieces, you may need to finish them in the oven after crisping up the skin. I went with small thighs specifically so I could cook them all the way on the stove. Salt generously, and pepper well.
– Pan sauce: made from minced shallots white wine, chicken broth and a splash of cream.
– Side dishes: for some colour contrast, serve with a simple tomato salad. Toss diced tomatoes (or halved cherry tomatoes) with minced shallots, vinegar, olive oil and salt. I also served my chicken with stir fried cabbage, and a steaming bowl of rice.
**Instructions**
1. Make rice. Dice shallots, reserving some for the pan sauce. Toss the rest in a bowl with diced tomatoes, vinegar, salt and pepper. Keep the fridge and develop flavour.
2. Cut cabbage into shreds. Stir fry with a bit of oil and salt and reserve.
3. Preheat cast iron skillet on medium-low, with a bit of oil. Salt and pepper both sides of the chicken thighs. Lay thighs in pan skin side down
4. After 7 or 8 minutes, or when the thighs release easily, flip and sear the other side as well.
5. While waiting for chicken to sear, prepare shallots, white wine, chicken broth and cream.
6. Reserve chicken once well browned and cooked through. Drain excess fat, then sauté diced shallots in the same pan.
7. Add in white wine, reduce by about half. Add chicken broth and a bit of mustard, stirring to combine.
8. Finish sauce with a splash of cream, taste and adjust for seasoning. Serve.
Enjoy!