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CookTeaser

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RECIPE

Serves 2

A CookTale

Even though it seems more often, I’m relieved to report that upon review I do not post Chicken Thighs more than once every four or five weeks. To us, we’d have them more often because they’re the juiciest, most flavorful part of the bird. With skin on and bone in, they saute in a cast iron pan to perfection – that is, if they’re not overcooked. I remove them when the internal temperature is about 135F. They will continue to cook internally while resettling. A Buttery Curry mixture under the skin adds wonderful flavor. Sauteed Shiitake Mushrooms are a tasty addition. Try it this way and see if you don’t experience a terrific entree.

INGREDIENTS

2 8-oz Skin On Chicken Thighs
1 TB of mild Curry Powder
2 TB of Butter (for the Curry Butter))
1/2 TB of EVOO + 1/2 TB of Butter for the pan
Kosher Salt & Black Pepper
1/4 cup of Parsley (finely chopped)

8 oz of fresh Shiitake Mushrooms (sliced)
1 TB of Butter + 1/2 TB of EVOO
Kosher Salt

METHOD

1. Slice the Shiitakes to 1/4″. Season them with Salt. Heat a saute pan to medium high & add the Butter & EVOO.
When the sizzling ceases, add the Shiitakes, saute until softened & tender. Set aside.

2. Mix together the Curry Powder & Butter into a smooth emulsion. Carefully lift the skin of the Thigh & with a spatula, coat the meat.

3. Rub any remaining Curry Butter on the skin. Salt & Pepper the Thighs. Set aside until 25 minutes before serving

4. One half hour before dinner, heat the pan, add 1 TB of Olive Oil & when rippling, add the Thighs, skin side down.

5. Pan fry for about ten minutes & turn the underside down for another ten to twelve minutes. Check the internal temperature, 135F is ideal for medium rare.

6. Remove each Thigh to a plate & spoon the Curry Butter sauce on & around. Surround with the Shiitakes & Parsley.

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