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Yes, These Chicken Thighs Are Literally Your Best Weeknight Dinner Plan

Don’t let people tell you chicken is a boring dinner choice. Or, you know, a dinner for one if you want to treat yourself!


  1. Preheat oven to 400°. Generously season chicken thighs all over with salt and pepper.

  2. Heat oil in a large ovenproof skillet, preferably cast iron, over medium heat. Add chicken thighs, skin side down, and cook, occasionally rotating and tilting skillet to encourage even cooking and lifting thighs with tongs to allow fresh hot oil to flow underneath, until fat is rendered and skin is golden brown and crisp, 8–10 minutes.

  3. Remove thighs and place skin side up on a plate. Pour off all but about 3 Tbsp. fat from skillet, then add panko and caraway seeds; season with salt and pepper.

  4. Cook, stirring often, until panko mixture is golden brown and caraway is fragrant, about 2 minutes.

  5. Transfer panko mixture to a medium bowl and let cool for a minute or two. Add chives and parsley to bowl and toss to combine; set aside.

  6. Dividing evenly, smear ¼ cup mustard over skin of chicken with the back of spoon to coat in an even layer.

  7. Working one piece at a time, press thighs, mustard side down, in breadcrumb mixture, pressing to adhere, then turn over and place back in skillet.

  8. Transfer skillet to oven and roast until chicken is cooked through (juices will run clear and an instant-read thermometer will register 165° when inserted into the thickest part of the thigh), 15–20 minutes.

  9. Let thighs rest for 10 minutes, then serve with more mustard alongside.

Watch the video: Chef Richard Blais at NRA Show 2012 (May 2022).