i love chicken thighs. it's hard to fuck up thighs. my favorite no-brainer method is to place them in a baking dish skin side down, drip hot sauce on each one to taste, then a tsp or so soy sauce on each, then chopped scallions. mix...
...by turning thighs over and over several times and then arrange skin side up. add a dash of garlic salt and pepper to taste. cook in a hot oven (@400 or more if you dare) basting once or twice until skin is nicely browned. turn off oven and let sit in the oven until your other stuff is ready. the thighs are ready when you've noticed shrinkage.
though the soy/hot sauce treatment implies asian the end product is versatile and can be served with just about anything. spanish rice/ beans and broccoli. pasta w/pesto and salad. or roasted new potatoes and asparagus.
i always make plenty because the left-overs have even more potential. save the pan juices in a bowl. the next day it's easy to fork off the fat layer. what left is a great basis for soup or gravy. below is a simple bean soup i like to make for lunch by adding the broth to refried beans. here i added leftover quinoa and braising greens.
though the soy/hot sauce treatment implies asian the end product is versatile and can be served with just about anything. spanish rice/ beans and broccoli. pasta w/pesto and salad. or roasted new potatoes and asparagus.
i always make plenty because the left-overs have even more potential. save the pan juices in a bowl. the next day it's easy to fork off the fat layer. what left is a great basis for soup or gravy. below is a simple bean soup i like to make for lunch by adding the broth to refried beans. here i added leftover quinoa and braising greens.
RSS Feed
