So I’ve experienced a serious chicken thigh kick of late. It’s strange since I in no way actually believed I loved chicken thighs till I made use of it with a crock pot honey sesame chicken recipe. After that, I had been hooked. And then I made use of bone in, skin on chicken thighs for the first-time in a pan cooked lemon chicken dish and I was floating in heaven.
From the honey-mustard cooked chicken to the mushroom and chicken skillet, I’m simply adoring the entire sear first and then roast approach simply because it definitely makes the most crisp and tender chicken thighs. It’s incredibly succulent but yet you’ve still got that incredible crust on the top as well.
Season the chicken thighs using pepper and salt, in order to taste.
Dissolve 2 tbsp of unsalted butter inside a large oven proof skillet using a medium to high heat. Add the chicken, with the skin side down, and proceed to sear each side until golden-brown, should take about 2 to 3 minutes each side; put aside.
Melt the remaining tbsp of butter within the skillet. Next add the garlic, and then cook, making sure to stir regularly, until it becomes fragrant, around 1 to 2 minutes. Take away from the heat.
Mix in the brown sugar, the honey, the oregano, the thyme and the basil until all are well combined. Return the chicken back to the skillet.
Put into the pre-heated oven and then roast until totally cooked through, by reaching an internal temp of around 175 degrees F, around 25 to 30 minutes.
Serve the chicken right away, garnished using parsley
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine
Made with fresh healthy butternut squash, arugula and roasted garlic with tasty goat cheese laid out on a freshly toasted dense bread.
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
one whole head of garlic
2 tablespoons extra virgin olive oil
1 lb butternut squash, peeled and chopped into 1/2 -inch dice (see instruction below)
4 ounces soft goat cheese, room temperature
1.5 ounces fresh baby arugula
1 teaspoon balsamic vinegar
4 large thin slices of grainy, dense bread (or a good quality french boule), toasted
Maldon or fleur del sel salt, for finishing
Roast Garlic: Preheat the oven to 425 degrees Fahrenheit. Slice the top of a head of garlic off so that the cloves are exposed and gently rub your fingers back and forth over the sides to remove as much of the paper as you can. Drizzle the cloves with 1 tablespoon of the olive oil, and wrap the head tightly in aluminum foil. Roast the garlic until the cloves are caramel in color, about 45 minutes. Allow the garlic to cool completely before squeezing out the cloves. Set aside.
Roast Squash: Meanwhile, chop the butternut squash into a 1/2″ dice by peeling the squash with a vegetable peeler. Trim the bottom and top of the squash with sharp knife. Using the neck of the squash only (if possible), slice the squash horizontally into 1/2″ thick large slices. Chop each slice into 1/2″ matchsticks, line the matchsticks up, and proceed to chop them into a 1/2″ dice.
Toss the diced squash with the remaining tablespoon of olive oil and place on a large baking sheet. Season with salt and pepper. Roast the squash (at the same time as the garlic, preferably, to save time) at 425 degrees Fahrenheit for 20-30 minutes, tossing and flipping the pieces with a spatula 2 to 3 times throughout the cooking process, or until the squash is cooked through and lightly caramelized. Remove from the oven and allow to cool until lukewarm or cold.
Using a small food processor, combine the goat cheese with the roasted garlic cloves. Pulse until well combined (if you do not have a food processor, you can finely chop and mash the garlic cloves with a fork, and just mix in a bowl). Season mixture with salt and pepper.
In a small bowl, toss the argula with the balsamic vinegar until just lightly coated. Toast the bread slices in a toaster (or broiler, watching carefully). Allow the toasted bread to cool completely (otherwise the goat cheese will melt). Spread a thick layer of goat cheese onto each slice of bread. Top with a handful of arugula, and then a large spoonful of roasted butternut squash. Sprinkle the tops of each tartine with Maldon or fleur de sel salt. Serve immediately.
Peal the onions and cut them in half. Place them cut side down on the cutting board and slice each half lengthwise on thin slices.
Heat the pan on a medium low heat, coat the bottom with olive oil (about 3 table spoons) add onions and stir, spread them evenly over the pan. Sprinkle with salt and let them cook for about 20 minutes on medium low heat stirring occasionally. Lower the heat if needed to prevent them from burning or drying out. If onions become too dry add a couple tea spoons of water.
Add sugar and balsamic vinegar to start the caramelization process. Cook over low heat for about 10 minutes till onions become sticky and brown. Leave to cool.
Wash wild garlic and cut into smaller pieces. Heat two tablespoons of olive oil in a pan over medium heat, add wild garlic and a pinch of salt, cook for a couple of minutes, stir the leaves until they are wilted. Remove from the heat.
Toast slices of bread till crunchy on the outside and soft in the middle. You can also put them in the preheated oven for a couple of minutes.
Place toasted bread onto a board drip with olive oil top with wild garlic than add caramelized onions and sprinkle with goat cheese.
Easy Delicious Recipes That Anyone Can Make Quick And Easy