American Thighs

Some of the best cooking you do at home can also be the simplest to prepare.
I had some local dark meat of chicken in my fridge yesterday.
I had bought it to make an Oyakodon, but for some reason, I had a craving for some crispy skinned chicken.
I changed gears and was pretty happy with the results.

Sidenote: when ever possible, please support your local farmers.
They definitely take pride in their products and chicken will actually taste like chicken.

I pan seared it and paired it with some rice and sauteed julienned green peppers, onions, and shiitake mushrooms.
Amazingly satisfying and really easy.











Ingredients :
1# Chicken Thighs (deboned)
1/2 Green Pepper
1 Med Onion
5 Shiitake-A Mushroom Caps
Salt
2T Vegetable Oil
Lemon Wedge

Directions :
Sprinkle salt on both sides of the deboned chicken thighs.
This will draw out extra moisture from the chicken, resulting in a firmer, more flavorful protein and also lends to seasoning.
You should leave the salted chicken on a plate for a good 10 minutes.
Then pat dry both sides and reserve for later.
Julienne all the veggies.
Get all your mis en place done ahead of time and heat up the saute pan.

Crank up the stove and with a scorching hot pan, enjoy the sizzle as you lay the chicken skin side down first.
Remember to avoid overcrowding and leave it alone for the next 5 minutes.
After the initial minute, I drop the flame down to medium and just sit back and let it do it's thing.

You will notice the chicken loosening from the pan as if it were teflon.
That's the sign you flip it and let it go for another 3 minutes.
When you see a good crust form on the bottom, remove on to a clean plate and remember, there's carry over heat so don't worry if you see "slight" pink.

Take your julienned veggies and dump them into your sautee pan and stir them around. If you like butter, you can remove the chicken grease and add a tablespoon of butter.
Sautee and deglaze with a dry white wine and if you have some chicken stock, it's a good time to splash a few ounces in there as well.
After about 3 minutes of this, take a look at your chicken. Your thighs should look perfect now, and there should be some residual juices forming on the bottom of the dish. Don't waste it and pour all that into the pan. Season to taste.
Give it a final toss to mix and cut the heat.

Now slice the chicken into strips and fan them out on the plate.
Spoon some of the sauteed veggies from the pan onto the plate and do what you like to garnish.
Lemon wedge and some parsley is classic. Bon Apetit!

Serve immediately and pair with a cold brew.
I had one last bottle of Sierra Nevada Celebration Ale in my fridge.
Needless to say, it was perfect.