chicken thighs - quick recipe?
I'm going away for the weekend and want to leave my culinary challenged SO some good food...I want to use what I have in the fridge, which is chicken thighs, boneless/skinless. I have canned diced tomatoes, beans, garlic, and an onion in the pantry. Any ideas? TIA!
I've posted this before, but it's worth repeating:
Line a shallow cookie sheet (with sides) with foil, spray it with Pam (yes, you need to), put the chicken thighs on it, sprinkle lavishly with garlic salt and grind some pepper over them, flip each piece, repeat the garlic salt/pepper routine, and then (with your fingers) put about 2-3 tsp. brown sugar on each piece, mounding it a little so it doesn't fall off and pushing/sprinkling it to cover the meat (roughly). Bake at 350 for 1 hour at least (I usually go longer, depending on the size of the thighs--this is something you want to be cook through, not rare or really juicy). My daughter and her friends unanimously request this, and fight over the yumbies created by the caramelizing juices, which become crisp and very dark as the chicken cooks.
This doesn't use your pantry, but if you have some buttermilk, yogurt, or coconut milk, you can make them "tandoori style." Make a marinade by whizzing the liquid with whatever spices you like, plus green chilies, ginger, garlic, etc., then marinate the chicken thighs at least a couple hours, up to overnight. Preheat the oven to 500, and line a roasting pan with nonstick foil for easy cleanup. Lift the thighs out of the marinade, retaining as much as you can (don't wipe them) and place them on the prepared pan. Roast 20-30 minutes, depending on size, until juices run clear. Let cool 5-10 minutes before eating.
yeah, i would do some sort of braise as well....the only thing i would do differently is brown the chicken quickly-remove from pan, then sweat the aromatics, then DEGLAZE the pan with some wine...if you don't have you could use a little stock. to make sure you get all the brown bits up and into your braising sauce...then throw in the tomatoes, beans...braise at about 300 until internal temp is about 160-170 depending on how you like chicken cooked....
Put the thighs (preferably with the skin on) in an ovenproof skillet, add salt and pepper, dot them liberally with butter and roast at anywhere from 350 to 415 until done -- 45 minutes or so -- the juice will run clear when you prick it with a skewer, and there will be no redness at the bone.
I wouldn't use Pam or foil (or, heaven help us, a Teflon pan). Instead, when the thighs are done, remove them and add maybe 1/4 cup of white wine to the pan (I use dry vermouth). Don't pour off the fat, or you lose the butter and most of the flavor.
HOLDING THE PAN HANDLE WITH A POTHOLDER, AND PREFERABLY TWO, put the pan over high heat on the stovetop and use a wooden spoone to scrape up and dissolve the fond. Cook it down almost to a syrup.
Pour and scrape out the sauce over egg noodles, fettucini or other wide pasta and put the chicken thighs on top. The butter-crisped skin and the concentrated sauce are ambrosial.