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Sautéed Chicken Thighs
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Sometimes when I think long enough about a certain dish, I can hardly wait to have it in front of me and to dig in.
Many times, my craving is so strong that I just want to have that particular item, with no “distraction” from side dishes, sauce or condiments. Such was the case with these chicken thighs, which madam and I nearly finished in one sitting.
Aaahhhh, gluttony…………. 😦 🙂
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Bon Appétit ! Life is Good !
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Click here for more Chicken on ChefsOpinion
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season chicken with sriracha, granulated garlic, dried oregano, soy sauce and kosher salt for at least 6 hours, better yet, overnight
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pat the chicken dry, saute in peanut oil on both sides until golden and crisp (about 12 minutes on each side, depending on the size of the thighs); the temperature on the bone, at the thickest part of the meat should reach 162 F; remove from pan to absorbent paper, the carry-over heat will take the chicken to a safe and juicy 165F (any more and the chicken will be dry) !!!!!
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almost……….
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Sautéed Chicken Thighs
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Sautéed Chicken Thighs
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE
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- Season Chicken with sriracha, granulated garlic, dried oregano, soy sauce and kosher salt for at least 6 hours, better yet overnight
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- pat the chicken dry, saute in peanut oil on both sides until golden and crisp (about 12 minutes on each side, depending on the size of the thighs); the temperature on the bone, at the thickest part of the meat should reach 162 F; remove from pan to absorbent paper, the carry-over heat will take the chicken to a safe and juicy 165F (any more and the chicken will be dry) !!!!!
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- almost……….
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- Sautéed Chicken Thighs
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- Sautéed Chicken Thighs
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The best part of the chicken!
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Anneli,
Right after gizzards 🙂
Cheers !
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Well … okay.
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You were well taught !kEEP UP YOUR GREAT WORK SIR HANS!
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Simple, summery, tasty and – oh, so flexible!
Thank you for another “winner”
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