Pan-fried deboned chicken thigh

Close up. Pan-fried deboned chicken thigh and salad. Gary Lum.

I’m really enjoying the extra effort to remove the femur from my chicken thighs. Sometimes I tie them up and use surgical knots, tonight though I just laid it flat and seasoned it with iodised salt, freshly ground black pepper, and some fresh thyme and rosemary.

Pan-fried deboned chicken thigh and salad. Gary Lum.
Pan-fried deboned chicken thigh and salad.

Ingredients

  • Chicken thigh sans femur
  • Iodised salt
  • Black peppercorns
  • Fresh thyme
  • Fresh rosemary
  • Queensland nut oil
  • Cos lettuce
  • Fennel
  • Red onion
  • Radish
  • Cherry tomatoes
  • Lime juice
  • Olive oil

Preparation

  • Remove the femur from the thigh
  • Using a pestle grind the salt, pepper, thyme, and rosemary in a mortar
  • Shred the cos lettuce
  • Slice the fennel, red onion, and radish
  • Halve the cherry tomatoes
  • Mix the lime juice and olive oil to make a salad dressing

Instructions

  • Season the deboned chicken thigh with the salt, pepper, thyme, and rosemary after rubbing the skin and muscle sides with Queensland nut oil.
  • Heat up a frying pan and lay the chicken into it skin side down.
  • Cook until the skin is golden brown and then flip over to cook the muscle side.
  • Put all the salad stuff together and dress with the salad dressing.
  • Allow the chicken to rest and then when it’s cool enough to touch with a delicate part of your body slice it up so you can eat it with chopsticks 🥢
  • Put everything together in a bowl and eat with chopsticks 🥢 to support Chinese Australians whose businesses are suffering because of the reticence of people to eat in their restaurants for unfound fears of infection with SARS-COV-2.
Close up. Pan-fried deboned chicken thigh and salad. Gary Lum.
Close up. Pan-fried deboned chicken thigh and salad.

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, and Babylon 5.

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