Friday, March 26, 2010

Butter poached chicken thighs


This is not the healthiest recipe I’ve ever made, but I was in the mood for it and lazy enough to do it (it took very little attention).

We had this container of Montreal grill seasoning for chicken. It’s been in the pantry for years but still had a nice aroma. Any other seasoning a person wants is perfect to substitute. Frankly just brining and peppering would be adequate.

Butter poached chicken thighs
4 skin-on, bone-in chicken thighs
1 tbsp olive oil
2 tbsp butter
black pepper
other seasoning you enjoy

Trim the thighs of excess fat and skin and brine them for 2-3 hours. Rinse thoroughly under cold water, dry with paper towels and set aside for 30 minutes to come to room temperature. Then season them with some pepper and other seasoning – your choice.

In a saute pan large enough to hold all 4 thighs without crowding, melt the butter in the oil over medium-high heat. When the foam subsides, add the thighs skin side down. When they have browned nicely (5-6 minutes), turn them skin side up, cover the pan, reduce heat to low (you want the butter to just barely bubble), pour yourself a cocktail and go watch “Millionaire.”

Come back in 30 minutes. Make a little cut next to the bone to see if they are cooked. They probably are.

2 comments:

Jenn said...

I don't care if it isn't healthy.. it looks fantastic. I can smell and taste it now!! YUM!! Nothing wrong with a little butter now and then, right? :)

vncbme said...

That's not poaching, that's frying!

Look's good though.

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