New Recipe - Follow-Up

I just wanted to follow-up the post yesterday about the pan-roasted chicken thighs.  I have to say, they are better than any fried chicken I have ever had!  No breading required to make it leaps and bounds better than KFC.  I followed the directions carefully and the chicken turned out perfect in just the amount of time the recipe called for.

I think this chicken would be good with a variety of rubs rather than just the salt and pepper.  I'm definitely planning on experimenting in the future with this one.

I have to admit, this was my first experience with cooking chicken thighs and since I rarely cook with bone-in meat, I was a bit nervous about getting the chicken done, but not tough.  Not to worry, there was no rubber chicken at my house last night!

My only complaint was not due to the recipe, but chef's error.  I knew my old standard iron skillet was not level and I turned the pan frequently (as the recipe stated) to ensure even cooking while on the stove top.  However, I did not account for this when in the oven.  I found that some of my chicken thighs were still in the oil while others were directly on the skillet.  Next time, I'll rotate the skillet while in the oven as well.  The skin of the chicken was not burnt, but some pieces were a bit more crispy than others.

I think this will go into my rotation since it's simple and (relatively) quick.  Also, if you are trying to be more economical, my grocery store was selling chicken thighs for half of the price of chicken breasts.  I say buy the chicken thighs and enjoy the added flavor of dark meat.  Mom's always said I'm going to turn in to Suze Orman (without a few of her more well known characteristics), so maybe I will be the Suze Orman of grocery shopping?