Your Favorite way to do it - Chicken thighs
- BBK Feb 25, 2004 06:38 PM
To me they are the best part of the chicken - would you cae to share your secrets ?
4-5 lbs. chicken thighs (is good with legs too)
1/2 c. white vinegar
1/2 c. soy sauce
crushed garlic cloves (about 3 or 4, or whatever you'd like i suppose)
a small palmful of black peppercorns
bay leaves (about 3)
combine in a pot. i usually marinate it for a couple of hours, but you can make it right away if you need to. bring to a boil, simmer for 30 min. covered. stir, then simmer uncovered for another 20 min. serve over white rice.
it's one of those dishes that tastes even better the next day...
I made thsi recipe last night.....SOOOO good although my MIL found it to be salty (due to the soy sauce), but my partner and I loved it!! I followed the recipe exact, except I used apple cider vinegar instead of white. Really good over some brown rice. I served it with string beans that were tossed in a little sesame oil and garlic.
Fricasseed Chicken with Vinegar
8 chicken thighs, skinned
Flour seasoned with S&P for dredging
1 tsp. chopped fresh rosemary
6 flat anchovy filets, mashed, -or- 1 tbsp anchovy paste
3 - 4 large cloves garlic, minced
1/2 c red wine vinegar
1/4 c balsamic vinegar
1/4 c water
Dredge chicken in flour, then brown in olive oil and remove from pan.
Sauté garlic and rosemary until just fragrant. Deglaze pan with vinegars and stir in anchovies. Add water.
Return chicken to pan, reduce heat, cover and simmer until cooked through but still tender, turning occasionally. Add more water if the pan starts to dry out.
Note: Don't try making this with dried rosemary. It just won't be the same.
Serve with buttered orzo or, better, spaetzle.
The simpler & crispier, the better:
Heat oven to 350
Spray pan w/ Pam
Plop thighs onto it
Season with Lawry's Seasoning salt (don't laugh), pepper, rosemary or herbes de provence
Slap a pat of butter on them (this grossed me out, but my husband insists on it & it really does make them crispier - no wonder...)
Roast about 40 mins until crispy & brown. Meat will still be moist & delicious.