CookTeaser

A CookTale

We generally only buy Chicken Thighs. For us, they’re the juiciest, most flavorful part of the bird. With skin on and bone in, they roast in an oven, or saute in a cast iron pan to perfection- that is, if they’re not overcooked. I remove them when the internal temperature is about 140F. They wil continue to cook internally while resettling. I also add a Buttery mixture under the skin, Curry or Dijon, whatever suits your fancy. Try it this way and see if you don’t experience a terrific dinner of Chicken with roasted Fennel.

INGREDIENTS

2 8-Ounce Chicken Thighs (skin on & bone in)
2 TB of softened Butter
1 TB of Curry (mild, medium or hot, to your taste)
Kosher Salt & Black Pepper
A dash of Paprika
1 TB of EVOO + 1 TB of Butter (for the pan)
1 Head of Fennel

METHOD

1. Slice a Fennel into 3/4″ pieces vertically. Add them in a single layer to a sheet pan. Coat them with EVOO, Salt & Pepper.

2. Heat the oven to 450F & add the sheet pan of Fennel. Roast for 30 minutes or until the Fennel is tender & has taken on color.
Remove & keep warm.

3. Whisk together 2 TB of softened Butter with 1 TB of Curry into a smooth paste. Carefully lift the skin of the Thighs & with a butter spreader, add about a TB under the skin. Season with Salt & Pepper & set aside.

4. We used an electric frying pan heated to 350F. If you don’t have one, you can use a cast iron frying pay. Add 1 TB of EVOO & 1/2 TB of Butter. Add the Thighs, skin side down & grill for 10 minutes or until the skin has crisped & browned. Turn them over & continue to cook for 10 minutes more, partially covering the pan to keep in the heat. When your instant thermometer reads 140F, remove to a platter.

5. On each plate, Add one or two Fennel slices & a Chicken Thigh. Spoon the pan Butter Curry sauce on & around the Thigh.