This method of cooking chicken was a God send when I started the paleo-esque diet. I missed fried chicken SO much - the crispy skin, the juicy chicken...but this recipe gives you just that...every time, and without the breading!
Chicken thighs are hands down my favorite part of the chicken (aside from the Pope's Nose!) Because it's dark meat, it very rarely gets dry when cooked. The meat-to-bone ratio is perfect for a sit down dinner. And because one side is flat, it's very easy to arrange in a pan and maximize crispy skin.
I found this recipe on epicurious.com a while back. But do you notice the extra topping on the Swiss chard? What is that deliciousness, you ask? It's crispy chicken skin! Yes! Think of bacon bits, but made of chicken instead! Trust me on that one...it's worth it.
INGREDIENTS:
- 2 lbs BONE-IN chicken thighs, SKIN ON (this is usually 4 thighs)
- 1 tbsp olive oil
- salt and pepper to taste
- swiss chard, chopped
- 1 tsp sesame oil
- 1 tbsp mirin (sweet sake)
- 1/2 tbsp soy sauce
- 2 cloves garlic, minced
1) Preheat the oven to 450 degrees.
2) Pat dry the chicken thighs, and trim off the excess skin that wraps around the back/bone-side of the thigh.
3) Flatten the excess skin and pay dry.
4) Season the chicken thighs and skin with salt and pepper. (If you're adventurous, throw some other seasoning on as well. This time, I sprinkled on some curry powder.)
5) Heat an iron skillet (or heavy bottom stainless steel pan that can also go into an oven) on high.
6) When the skillet is hot but before it starts smoking, gently place the thighs in the pan, skin side down. Cook for 2 minutes, then reduce to medium high. In the spare areas in the skillet, tuck in the chicken skin, trying to keep them as flat as possible.
7) Once you've reduced the heat, let the chicken cook for another 13 minutes, trying not to move the thighs at all. (You want to allow the skin to crisp up, and this only happens if you leave them alone for a bit.)
8) After those 13 minutes, flip the excess chicken skin (NOT the chicken thighs!) and move the pan to the oven and cook an additional 12 minutes.
9) NOW it's time to flip the chicken thighs! (I get so excited at this point and always use my spatula to tap the skin toake sure it's crispy - it always is!)
10) Cook the thighs a final 5 minutes after you've flipped it.
11) Remove from the oven and place on a plate to allow them to cool for at least 5 minutes before serving.
12) You'll notice some fat in the iron skillet leftover from the chicken. Use it! Just place the pan back on the stove and toss in the chopped Swiss chard and sauté it with the sesame oil, garlic, mirin and soy sauce.
13) Break apart the excess chicken skin (which should have the consistency of super crispy bacon at this point) and use that to too the sautéed Swiss chard.
14) ENJOY!
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