1 week Ago By Tribune News Service
Beth Dooley | (TNS) Star Tribune Here are two great reasons to cook chicken thighs in a heavy skillet: the crisp skin and the fabulous fat it leaves behind. That fabulous fat is the base for a lush sauce that has endless variations; using this method, you’ll never eat the same dish twice. The only things you need are a heavy skillet, quality chicken and patience.
First, cast iron is perfect because it will distribute the heat evenly and help keep the chicken skin from burning. It also ensures that the meat cooks slowly and all the way through. For the chicken, please choose one that’s free-range, or pastured.
These healthy birds are free from antibiotics and have been raised outside in fresh air. Their thighs are meatier and tastier, and the meat is high in omega-3 fatty acids and vitamins. Take your time when cooking skin-on chicken in a skillet.
Keep the heat low and an eye on the pan. You want the skin to turn a lovely deep brown while it releases the fat that will baste the meat so it becomes tender and succulent. Do not try to sear the chicken as you would a steak or thinner skinless, boneless, chicken breasts.
The fun is in deciding how to season the sauce. The fats and juices will impart that rich chicken-y flavor and are perfect for sizzling up whatever you toss into the skillet — vegetables, sliced citrus, fruit, tangy, hot, savory, sweet, umami. In today’s recipe, we used a fruit jam and stone-ground mustard.
To finish the dish, add cooked or canned beans, r.
