Saturday, July 26, 2014

Pan Fried Italian Thighs

Oh baby! This recipe is a keeper. I don't think my husband has ever given so much praise in his life over a meal, let alone chicken thighs. He gobbled these babies down so fast and he even ate the skin which he never does! I have to agree with him, these chicken thighs are simply AMAZING!
The ingredients are super simple and ones that most people have in their pantry already. The thighs come out super crunchy on the outside but super juicy on the inside. You will not be disappointed with this recipe. AND you can totally switch up the seasonings on the outside to suit whatever your taste buds are in the mood for that day! Enjoy!
I found this recipe via Pinterest and it was from a blog I have never been to before. The blog is called Barefeet In The Kitchen. If her other recipes are anything like this one I will definitely be heading back to check out more!

1 tablespoon coconut oil or light flavored olive oil
4 chicken thighs, depending on size (4 large pieces fill my skillet)
kosher salt
freshly ground black pepper
granulated garlic or garlic powder
dried oregano
dried basil
herbs de provence

Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.

If the skin is sticking to the pan, it likely isn't finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

**Randi's Side Notes**
~ I didn't have any herbs de provence so I just left that out. It was fantastic any way.
~ I probably ended up using about 1 tsp. kosher salt and maybe 1/4 tsp of the rest of the spices.

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