Post by emma on Feb 22, 2021 15:26:02 GMT -5
This is an unusual cooking technique that works really well. I found it on a Jacques Pepin short video.
Vinegar Chicken Thighs ~
2 chicken thighs, with bone and skin
salt and freshly ground pepper
-
3 large garlic cloves, mashed and chopped (1 tablespoon)
3 tablespoons vinegar
a little water
2 tablespoons catsup
1 dash tabasco
parsley or chives, to sprinkle
Remove excess skin and fat from the thighs. Cut 1/2 " vertical slits on each side of the bone, so the chicken will lay flat and cook faster and evenly. Season both sides with salt and freshly ground pepper.
Place the thighs in a COLD non-stick skillet, skin-side-down (no oil or butter). Cook 20-25 minutes. Do not turn, only brown the skin side.
Cover tightly, reduce heat to medium. Cook about 20 minutes. Transfer to a platter, keep warm.
Cook the garlic in the crispy bits and drippings, 20-30 seconds. Add the vinegar, water, catsup and tabasco. reduce 30-60 seconds, add olives, or sautéed sliced mushrooms. Spoon the sauce over the chicken, sprinkle with parsley. (Jacques Pepin sprinkles EVERYTHING with chives, because he loves chives).
Source: www.facebook.com/ChefJacquesPepin/videos/767786963763917
Vinegar Chicken Thighs ~
2 chicken thighs, with bone and skin
salt and freshly ground pepper
-
3 large garlic cloves, mashed and chopped (1 tablespoon)
3 tablespoons vinegar
a little water
2 tablespoons catsup
1 dash tabasco
parsley or chives, to sprinkle
Remove excess skin and fat from the thighs. Cut 1/2 " vertical slits on each side of the bone, so the chicken will lay flat and cook faster and evenly. Season both sides with salt and freshly ground pepper.
Place the thighs in a COLD non-stick skillet, skin-side-down (no oil or butter). Cook 20-25 minutes. Do not turn, only brown the skin side.
Cover tightly, reduce heat to medium. Cook about 20 minutes. Transfer to a platter, keep warm.
Cook the garlic in the crispy bits and drippings, 20-30 seconds. Add the vinegar, water, catsup and tabasco. reduce 30-60 seconds, add olives, or sautéed sliced mushrooms. Spoon the sauce over the chicken, sprinkle with parsley. (Jacques Pepin sprinkles EVERYTHING with chives, because he loves chives).
Source: www.facebook.com/ChefJacquesPepin/videos/767786963763917