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s.e. & Chicken Au Poivre
Nov 05 2009 08:43

1643/238.0

Goodness. To have lived this long without exploring the joy of boneless skinless chicken thighs. They're ugly, but damn good.

These were seasoned with rosemary, garlic, salt and pepper, pan seared, then finished over very low heat in their marsala-deglazed pan. Once they were done, pan juices made a nice au poivre sauce (my version) of dijon, cream and plenty of coarse ground black pepper. Peppercorns take too long to infuse their flavor, IMO, and I didn't want to wait. Regular ole cut green beans on the side...heaven.

Tender and juicy and perfectly able to stand up to the flavorful sauce - lack of prettiness aside. :)

Replies

1. sharpshootinstar
Nov 05 2009 16:23

That sounds really good, and not too difficult. I will have to try it.

2. jules817
Nov 05 2009 16:46

I LOVE boneless skinless chicken thighs! i'd take them over boneless skinless breast anytime. they stay really tender and juicy cut up on casseroles and stuff too. feel free to continue sharing your amazing sounding ways of preparing them :p

3. victoriagirl
Nov 05 2009 17:16

I love them too!! And they have more iron and other nutrients than breasts, don't dry out, and have fuller flavour.

One of my faves is to dip them in a dijon/egg white mixture then coat with crushed up Nature's Path mesa sunrise cereal flakes (or other whole-grain type flakes but those are my favorite), italian herbs or herbs de provence, cracked black pepper, and cayenne and then spray with olive oil and bake until they are crispy. They stay tender on the inside and are sooo delicious, the best "fried" chicken ever. And their irregular shape actually benefits because there's lots of nooks and crannies to get all extra-crisped. Drool.

Clearly you've hit upon a topic for which I have quite a passion lol

4. purespark
Nov 05 2009 18:47

That sounds totally divine! I'm gonna do it and wow Nick. :D

I can't seem to find marsala though... what the hell? I live in wine country, and no marsala?

5. mspw2
Nov 09 2009 19:52

Oh! That sounds awesome! The bnls thighs are great in stir-frys too!

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