CookTeaser

RECIPE

Serves 2

A CookTale

This was a main course planned for the gas grill, but a change in the weather upset the plan, & luckily so. Thanks to M. Nature, the Extra Virgin Olive Oil & Butter sauce that added so much flavor could never have been whipped up on the grates of a grill.

INGREDIENTS

2 8-Ounce Chicken Thighs, skin on
Salt & fresh Black Pepper
2 TB of EVOO
1 tsp of Alleppo Pepper (or any hot pepper flakes)

METHOD

1. Salt & Pepper the Thighs, add a dash of hot Pepper. To each add 1 Tb of EVOO.
2. Allow them to marinate in the S&P & Oil for at least 30 minutes.
3. Heat a cast iron grill pan to smoking, & add the Thighs, skin side down, & pan saute for 10 minutes. A delicious crust will have formed on the skin.
4. Turn & cook for another 8 minutes or until an instant thermometer reads 145F for medium rare. At this temperature you will have juicy Thighs loaded with flavor.
5. Add a generous TB of Butter atop each Thigh & once the Butter melts down, remove the Thighs from the pan.
6. With the stove still on, swirl or whisk the EVOO/Butter mixture to emulsify.
7. Plate the Thighs & spoon the EVOO/Buttter mixture on & around the plate..