i realize yesterday’s post also had the adjective “herby” in it, but what can i say, i overbought at the grocery store and now am using up all said herbs.
or maybe i just need to widen my vocabulary skills. anyways, i’ve surprised myself over the last couple of months at the amount of truly outstanding chicken dishes i’ve been able to get on the table.
chicken usually doesn’t elicit much excitement from me, but i think that’s because my brain is stuck in the 90’s version of flavorless chicken breasts or something. considering that i’ve switched almost exclusively to chicken thighs and other dark sides of the bird, i should probably start to hold chicken in the regard that it deserves.
so here you go, a simple, relatively quick (at least hands on time) recipe for chicken with ingredients you aren’t going to scratch your head at. today i promise you that. tomorrow, probably not.
- 3 lbs chicken thighs, skin on (preferably)
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 cup parsley leaves
- ½ cup mint leaves
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 6 large shallots, cut into thick rings
- In a food processor, combine olive oil, garlic, parsley, mint, salt, and pepper. Pulse until uniform.
- Place chicken in baking dish or large bowl. Dry off chicken thighs and rub herb mixture onto skin side. Cover with plastic and refrigerate for at least three hours.
- Preheat oven to 425.
- In a large cast iron pan, heat olive oil. Add chicken, herb/skin side down, onto pan. Cook for 5-6 minutes, until it starts to get crispy. Flip chicken thighs over and cook on other side for 2-3 minutes.
- In a separate pan, crisp up the shallots with a little bit of olive oil, about 3-4 minutes on high heat. Transfer shallots to chicken pan and place entire chicken pan in oven for 20 minutes.
- Serve with rice, white beans, or other good starch.
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