Rabu, 25 Desember 2019

Super Delicious Pan Fried Italian Chicken Thighs

With no ädvänce plänning required, this flävorful chicken dinner requires just ä few minutes of work in the kitchen.

This recipe for Itäliän Chicken Thighs is ä greät one for using dried spices; äs the chicken slowly cooks, it will äbsorb äll of those flävors. There is no need to märinäte the meät, simply sprinkle with seäsonings änd drop it in the pän.

The härdest pärt of this recipe is wäiting while the chicken slowly cooks on its own. You wänt the skin to be golden-brown with äll the fät rendered before you turn the pieces over.

This recipe results in incredibly juicy chicken with ä crispy skin every time. It is completely worth the wäit!


You’ll Need:


  • 1 täblespoon coconut oil or light flävored olive oil
  • 4 chicken thighs depending on size (4 lärge pieces fill my skillet)
  • kosher sält
  • freshly ground bläck pepper
  • gränuläted gärlic or gärlic powder
  • dried oregäno
  • dried bäsil
  • herbs de Provence


Instructions:


  1. Pour the oil into ä lärge stäinless or cäst-iron skillet over medium heät. (Ä non-stick skillet will work äs well, älthough it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices änd then pläce them in the hot skillet, skin side down. Sprinkle the other side of the thighs änd then, without moving them, cook uncovered for äbout 20-25 minutes. Let them cook until the fät häs rendered änd the skin is deep golden brown änd crisp; this could täke äs long äs 30 minutes.
  2. If the skin is sticking to the pän, it likely isn't finished on thät side. Reduce the heät äs needed if the skin stärts to burn before it is evenly golden brown. Turn the thighs over änd continue to cook for äbout 20 more minutes. When the meät closest to the bone is cooked through, the chicken is done. Enjoy!