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Message
re: Pan Seared Chicken Thighs
Posted on 1/27/15 at 7:52 pm to KosmoCramer
Posted on 1/27/15 at 7:52 pm to KosmoCramer
Boneless skinless in a pan with butter and garlic and seasoned with slap ya momma.
1
Posted on 1/27/15 at 8:55 pm to CorkSoaker
Boneless skinless. Season well. Put under broiler. Flip a couple of times. Fat crips up. Damn good
Posted on 1/27/15 at 9:25 pm to KosmoCramer
quote:
KosmoCramer
Pan Seared Chicken Thighs
You got a link to a recipe?
Posted on 1/27/15 at 9:32 pm to LouisianaLady
quote:
I do this except I make it a little more unhealthy by sauteeing onion and garlic in the pot after the chicken is removed (and I sear the chicken with a light dusting of flour), deglazing with wine and broth and herbs.. and then putting in the oven to cook in the juices.. and pop on the stove at the end for a little extra reducing to make the pan gravy thicker.
So you make smothered chicken? I do the exact same thing except I sometimes cut a whole chicken into 10 pieces instead of thighs and add carrots and jalapeños when sautéing the veggies and usually just finish on the stove top. We always called it smothered chicken and served it over rice. I could live on it.
Posted on 1/27/15 at 9:53 pm to 8thyearsenior
Posted on 1/28/15 at 1:13 am to KosmoCramer
Marinate in soy and garlic. Season liberally with salt and pepper. Sear in a hot cast iron and finish in oven. In a separate pan use the remaining soy marinade to make a sauce. Add a touch of butter n chicken stock with a little Cajun seasoning. Drizzle over thighs. And rice.
Next time I make this I will post pics. Simple and delicious.
Next time I make this I will post pics. Simple and delicious.
This post was edited on 1/28/15 at 1:15 am
Posted on 1/28/15 at 1:16 am to Boondock544
That sounds like a little too much sodium for me, but it sounds good. 
Posted on 1/28/15 at 7:43 am to KosmoCramer
I brine mine first.
1/2 gallon water
1/4 cup salt
1/4 sugar
1 TBS pepper corns
2 TBS herb de provance
Boil the water, add all of the other ingredients and stir till disolved. After it cools pour it over the chicken and let it sit 8-20 hours in the fridge. The next day I either bake them, smother them with onions in a black iron pot (we call that sticky chicken) or cook them in the Big Easy Oil Less Fryer
1/2 gallon water
1/4 cup salt
1/4 sugar
1 TBS pepper corns
2 TBS herb de provance
Boil the water, add all of the other ingredients and stir till disolved. After it cools pour it over the chicken and let it sit 8-20 hours in the fridge. The next day I either bake them, smother them with onions in a black iron pot (we call that sticky chicken) or cook them in the Big Easy Oil Less Fryer
Posted on 1/28/15 at 7:48 am to KosmoCramer
Posted on 1/28/15 at 7:50 am to 8thyearsenior
quote:
So you make smothered chicken? I do the exact same thing except I sometimes cut a whole chicken into 10 pieces instead of thighs and add carrots and jalapeños when sautéing the veggies and usually just finish on the stove top. We always called it smothered chicken and served it over rice. I could live on it.
I adore smothered chicken, but I thought it started with a roux...? This is regular braising. No different than braising short ribs or something like that.
Once you get used to braising, Kosmo, you'll always want to do it with chicken and fattier meat like short ribs. It's hard to beat rich, tender meat that cooks in all those juices.
Posted on 1/28/15 at 7:55 am to LouisianaLady
In Mamou, you just made "a sauce", as I'm betting you know. A little Evangeline Parish sausage would go good with that. 
Posted on 1/28/15 at 7:57 am to OTIS2
My Basile relatives call it "a sauce" too.Posted on 1/28/15 at 8:20 am to LouisianaLady
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