poultry essentials: easy crispy chicken thighs

How To Make poultry essentials: easy crispy chicken thighs

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  Step 1
  PREP/PREPARE
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  Step 2
  Chef’s Note: I made this recipe using a baking sheet, and sauté pan (as the photos indicate). The next time I do this, I will use an ovenproof pan, and make this a one-pan dish.
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  Step 3
  Gather your Ingredients (mise en place).
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  Step 4
  Place a rack in the middle position, and preheat the oven to 250f (120c).
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  Step 5
  Take the two chicken thighs, brush both sides with the olive oil, sprinkle with salt and pepper, and then place (skin side up) on a parchment-lined baking sheet.
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  Step 6
  Place in the preheated oven for 45 – 50 minutes.
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  Step 7
  Add the butter to a sauté pan, over medium-high heat.
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  Step 8
  When the foaming subsides, add the chicken breasts, skin side down, and then using your fingers, or a spatula, press the chicken thighs into the pan.
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  Step 9
  Flip when the skin is a nice golden brown, about 2 – 3 minutes, and allow the other side to cook for about 60 seconds.
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  Step 10
  PLATE/PRESENT
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  Step 11
  Slice, and serve with your favorite side. Enjoy.
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  Step 12
  Chef’s Note: To make this even easier, I used some leftover chicken-stock-infused white rice.
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  Step 13
  Keep the faith, and keep cooking.
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