Post by wilderness on Aug 4, 2023 9:09:21 GMT -5
Skillet Chicken Thighs Lyon Style-Birdy
Jacques Pepin
www.facebook.com/watch/?v=5642396145881121&ref=sharing
Cooking down the sauce reduces the acid in the vinegar. He does not say what kind of vinegar, so use what you enjoy. White wine or red wine, etc.? Use your favorite type of olives, too, or leave them out if you wish.
2 chicken thighs, bone in and with the skin on (this will not work with boneless, skinless)
Salt
Pepper
2 cloves of garlic – 1 to 1 1/2 tbsp. chopped
3 tbsp. vinegar
2 tbsp. water
2 tbsp. ketchup
Dash of Tabasco sauce
Halved olives to taste.
Chives or parsley for garnish
Cut on each side of the chicken thighs on the back side part-way through along the bone. (See video.) This will help them cook faster. Salt and pepper both sides.
Place skin-side down in a cold, dry non-stick frying pan without any oil or butter. Cook on high heat until fat from the skin starts to render. Cover, turn down heat to low and cook 20 to 25 minutes until the chicken is done. Do not turn chicken—brown only on skin side.
Meanwhile, crush 2 cloves of garlic and chop—1 to 1 1/2 tbsp.
When the skin is brown and crispy and chicken is done, take it out of pan.
Add chopped garlic to the rendered fat and juices in the pan and cook 20-30 seconds, stirring, then deglaze with 3 tbsp. of vinegar. Reduce 20-30 seconds or until vinegar is almost gone. It will blend with the juices from the chicken and reduce the acidity of the vinegar.
Add water, ketchup, and Tabasco. The ketchup helps to thicken the sauce. Stir to combine well and add olives to warm through.
If serving right away, chicken can be topped with sauce. Otherwise, spoon sauce around the chicken to avoid losing the crispy skin. Sprinkle with chives or parsley.
Note:See comments in original post link
