PERFECT PAN-ROASTED CHICKEN

PERFECT PAN-ROASTED CHICKEN THIGHS

BY THE BON APPETIT TEST KITCHEN
(Yes, my images are not so clear; long story…just jogged too far in 100º so DEHYDRATED. That means I had the shakes! OIY!)

* I also used drumsticks. AND I had corn on the cob… so I tossed that in pan as well (not knowing how that’d work, but it turned out good) 😉

Sophisticated enough for a Sunday supper yet quick enough for Wednesday’s dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.

– Epicurious

INGREDIENTS –

6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil

PREPARATION

Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
*And as you can see I threw my corn in. Your favorite veggies should work…or not 😀 Just chicken is good to me…any day.
*I also made greens & garlic mashed potatoes.
*That is what I had in my pantry. Turned out to be a good thing for me; my granddaughter called it a feast ♥ “grandma, I am so HUNGRY & I smelled something GOOD! So I walk out here to see a feast!” 😀
I had also made her some garlic bread with a fresh loaf of french bread from nearby bakery.

Garlic Mashed Potatoes
adapted from Florence Tyler’s

Ingredients

4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed (I used smashed roasted garlic)
3 sprigs fresh thyme
2 tablespoons chopped chives (optional)

Directions

Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, mash or smash.
Stir in the warm cream a bit at a time, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives (if desired).

And the Collared Greens →
http://www.simplyrecipes.com/recipes/collard_greens_with_bacon/