[OC] A Fancy Valentine’s Dinner With Frugal Ingredients – Pan Seared Chicken Thighs
[OC] A Fancy Valentine’s Dinner With Frugal Ingredients – Pan Seared Chicken Thighs
by Served_With_Rice
2 Comments
Served_With_Rice
Valentines’ day is coming up, and we all know how a good meal can get you l…ots of compliments.
Eating out costs and arm and a leg nowadays, what with tax and tips and all. But the good news is that something as frugal (I won’t say cheap, it kills the mood) as chicken thighs can look and taste like a fancy restaurant meal with a bit of love and attention.
For side dishes, I made a salad with tomatoes, finely minced shallots, olive oil and sushi vinegar (it’s what I had on hand) along with some more salt and pepper. I also stir fried some shredded cabbage, because a meal doesn’t feel complete to me without something green
* Boneless skin on chicken thighs. I prefer smaller thighs which can be done all the way on the stove. Larger thighs may need to be finished in the oven after searing. * Salt and pepper * Chicken broth * White wine. You’ll need some for the pan sauce, and maybe some more for later ( ͡° ͜ʖ ͡°)
**Instructions:**
1. Pat the thighs dry with a paper towel. Season liberally with salt and pepper. 2. Preheat cast iron pan. Add a little oil. 3. Sear thighs on medium-low heat. Go about 70% of the way on the skin side, then flip them over and finish on the other side. 4. When thighs are done, take out of pan and reserve. Deglaze pan with wine and chicken broth, then simmer until reduced to your liking. If you are a better cook than I, mount the sauce with butter or incorporate a splash of cream. 5. Return thighs to the cast iron pan, so the pan can keep the chicken warm as you eat. Bring the whole thing to the table and place the pan over a heat-proof mat.
​
Serve with rice.
cherchezszczesny
I love pan seared chicken thighs! Thanks for sharing:) If you wanna go the extra mile, you can do compound butter for the chicken or stir fry the rice with some butter, garlic and herbs too
2 Comments
Valentines’ day is coming up, and we all know how a good meal can get you l…ots of compliments.
Eating out costs and arm and a leg nowadays, what with tax and tips and all. But the good news is that something as frugal (I won’t say cheap, it kills the mood) as chicken thighs can look and taste like a fancy restaurant meal with a bit of love and attention.
For side dishes, I made a salad with tomatoes, finely minced shallots, olive oil and sushi vinegar (it’s what I had on hand) along with some more salt and pepper. I also stir fried some shredded cabbage, because a meal doesn’t feel complete to me without something green
[Full recipe](https://servedwithrice.com/pan-seared-chicken-thighs/)
**Ingredients:**
* Boneless skin on chicken thighs. I prefer smaller thighs which can be done all the way on the stove. Larger thighs may need to be finished in the oven after searing.
* Salt and pepper
* Chicken broth
* White wine. You’ll need some for the pan sauce, and maybe some more for later ( ͡° ͜ʖ ͡°)
**Instructions:**
1. Pat the thighs dry with a paper towel. Season liberally with salt and pepper.
2. Preheat cast iron pan. Add a little oil.
3. Sear thighs on medium-low heat. Go about 70% of the way on the skin side, then flip them over and finish on the other side.
4. When thighs are done, take out of pan and reserve. Deglaze pan with wine and chicken broth, then simmer until reduced to your liking. If you are a better cook than I, mount the sauce with butter or incorporate a splash of cream.
5. Return thighs to the cast iron pan, so the pan can keep the chicken warm as you eat. Bring the whole thing to the table and place the pan over a heat-proof mat.
​
Serve with rice.
I love pan seared chicken thighs! Thanks for sharing:) If you wanna go the extra mile, you can do compound butter for the chicken or stir fry the rice with some butter, garlic and herbs too