CookTeaser

Serves 2

A CookTale

Last evening we decided on Chicken Thighs, again. Before I bore everyone, allow me to explain. I whipped together a different basting sauce, EVOO, Butter and reduced Balsamic Vinegar. Then aggressively whisked together to a rich emulsion. The Thighs were sauteed in a hot pan, continuously basted with this rich sauce. An experiment that met its expectations.

INGREDIENTS

2 6 oz Chicken Thighs (skin on, bone-in)
2 TB of EVOO
2 TB of Butter (softened)
1/3 cup of Balsamic Vinegar
Kosher Salt & Black Pepper

METHOD

1 Prepare the basting sauce. In a small saucepan, reduce the Vinegar by half. Set aside. Whisk together the EVOO, Butter & the reduced Vinegar to form a smooth emulsion. Season the Thighs.

2. In a non stick frying pan or electric fryer, heat to 300 degrees. Add a 1/2 TB of EVOO, and when it begins to ripple, add the Thighs, skin-side down, and the basting sauce. Cook for 10 minutes, occasionally spoon basting. Turn & continue to cook until an internal thermometer registers 135 to 140. Continue basting.

3. Plate & spoon on additional sauce.