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re: For chicken thigh lovers
Posted on 8/7/23 at 11:08 am to AlxTgr
Posted on 8/7/23 at 11:08 am to AlxTgr
One of my favorite ways of cooking thighs is a variation on this - saw Jacques Pepin do it in a video.
Slice around the bone to flatten the thigh out. Season with salt.
Put thigh skin side down in cold pan with no oil. Turn heat on high until it sizzles - about 2 minutes.
Cover and reduce heat to medium or just a little lower (I cook on gas)
Cover and never flip. Cook for about 20 minutes. Remove thighs and skin should be crispy and golden. Check internal temp, but I've never had them be undercooked after about 20 minutes. The cover makes them steam I think while the skin crisps up.
Then add fresh spinach to the fat in the pan and sauté.
One of the best 30 minute easy meals there is imo.
Slice around the bone to flatten the thigh out. Season with salt.
Put thigh skin side down in cold pan with no oil. Turn heat on high until it sizzles - about 2 minutes.
Cover and reduce heat to medium or just a little lower (I cook on gas)
Cover and never flip. Cook for about 20 minutes. Remove thighs and skin should be crispy and golden. Check internal temp, but I've never had them be undercooked after about 20 minutes. The cover makes them steam I think while the skin crisps up.
Then add fresh spinach to the fat in the pan and sauté.
One of the best 30 minute easy meals there is imo.
4
Posted on 8/7/23 at 11:18 am to Professor Dawghair
quote:
One of my favorite ways of cooking thighs is a variation on this - saw Jacques Pepin do it in a video.
Slice around the bone to flatten the thigh out. Season with salt.
Put thigh skin side down in cold pan with no oil. Turn heat on high until it sizzles - about 2 minutes.
Cover and reduce heat to medium or just a little lower (I cook on gas)
Cover and never flip. Cook for about 20 minutes. Remove thighs and skin should be crispy and golden. Check internal temp, but I've never had them be undercooked after about 20 minutes. The cover makes them steam I think while the skin crisps up.
Then add fresh spinach to the fat in the pan and sauté.
One of the best 30 minute easy meals there is imo.
Watched that video and have done it several times. Delicious and easy.
Posted on 8/7/23 at 11:19 am to Professor Dawghair
quote:I was worried this would have the opposite effect. May try next time, but not really sure mine could have been any better.
The cover makes them steam I think while the skin crisps up.
Posted on 8/7/23 at 6:41 pm to Professor Dawghair
quote:
One of my favorite ways of cooking thighs is a variation on this - saw Jacques Pepin do it in a video.
I've made that a few times. Very simple, very good.
Posted on 10/4/23 at 12:54 pm to Professor Dawghair
quote:
One of my favorite ways of cooking thighs is a variation on this - saw Jacques Pepin do it in a video.
Bump- I just watched this video because I picked up some thighs on sale at the store today. I’ve never heard of him before, but I could probably watch his videos for hours- so basic and unpretentious. Just making good simple food. I’m going to cook the thighs, then cook a couple of boneless breasts in the renderings tonight for dinner.
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