Ally


Now that school has started for the kidlets, the pace has picked up and we're only one month in! There's been open houses for school, homework that needs to be checked and laundry that needs to be done...lots and LOTS of laundry. (I don't think there's been a time that I've been over at Mr.S.'s since August that the washer hasn't been running nonstop.) And now the extracurriculars are starting...Kidlet #1 has taken up biking this year with a vengeance and has expressed an interest in joining the school's mountain biking team. He goes on a bike ride almost every night (and comes back just drenched in sweat) and when time allows, Mr. S. tries to go with him a few times a week. Since he's burning so many calories biking, I want to ensure he gets a healthy meal with some protein. The kidlets both like chicken so I made this pan-roasted chicken thigh dish recently and it turned out quite well. I threw in some mushrooms, onions, fresh herbs and served it with saffron rice and a big green salad. Quick and easy. Mr.S. liked the fact that the cast-iron skillet made the thighs crispy even though they were skinless. I could see adding some lemon pepper next time or perhaps some rosemary and Herbs De Provence just to mix it up some. Definitely a winner chicken dinner!

Pan-Roasted Chicken Thighs (adapted from a recipe by Bon Appetit)

Ingredients

6 boneless, skinless chicken thighs (1.5 lbs)
1 medium-sized yellow onion, sliced
1 cup baby bella mushrooms, sliced
couple of fresh thyme sprigs
2 cloves of garlic, minced (you can sub in some garlic powder in a pinch)
1.5 to 2 tablespoons olive oil
Kosher salt and fresh ground pepper
1 lemon, cut in wedges (optional)



Instructions

1. Preheat oven to 475 degrees F.

2. Season chicken with salt, pepper, and garlic.

3. Heat oil in a cast iron skillet over high heat until it's super hot. Gently place the thighs in the skillet and cook for 2 minutes. If you have a splatter guard, now is the time to use it. It'll keep the mess to a minimum.

4. Reduce heat to medium-high and cook for about another 10 minutes. You want the chicken to get a nice crispy golden brown color. Then flip the bird(s). Toss in your chopped 'shrooms, onions and thyme sprigs. Season with a little more salt and pepper if you wish. Give them a nice nudge around the skillet so the veggies get coated with oil.

5. Place skillet in oven. Cook for 15 minutes or until chicken is cooked through.

6. Remove from oven, transfer to a plate. Discard thyme sprigs. Allow to rest for 5 minutes before serving.

7. Serve with lemon wedges. (optional)
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4 Responses

  1. Unknown Says:

    oh sign me up, i would love too cook your reciepes


  2. I made this for dinner tonight and it was delicious! Thank you for such a detailed recipe.


  3. Ally Says:

    Thanks Lori! Glad you liked it.

    It's such a versatile recipe. Seasonal veggies can be subbed in and the kidlets seem to love it. :)


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