I’ve now finished all the pizza dough and other leftover stuff from the weekend. I’m back to the regular weeknight routine of chicken. I’ve been mixing things up and alternating between thigh meat and wing meat lately. This week, it’s thigh meat.
- Chicken thigh
- Kale sprouts
- Queensland nut oil
- Remove the femur from a chicken thigh using a sharp paring knife.
- Trim off the excess fat begrudgingly noting it will be helpful for my overall health and welfare.
- With your hands massage some Queensland nut oil onto the surfaces of the chicken thigh.
- Season the chicken skin with iodised salt. You can pretend to be a ponce and sprinkle from a great height, but that’s just a bit wanky.
- Heat a frying pan and rub some oil over the cooking surface with a cooking brush.
- Lay the chicken thigh skin side down on the frying pan and cook for about 5 minutes and then turn it over.
- You will be hoping the skin has taken on some colour as a result of the Maillard reaction.
- Add some broccolini and kale sprouts to the pan while the chicken is still cooking.
- Put a lid on the frying pan for about 5 minutes to effectively steam the vegetables and hasten the cooking of the chicken.
- Remove the chicken and vegetables and add some sliced mushrooms to the pan and cook until the mushrooms soften and begin to absorb the liquids in the frying pan.
- Add a slug of cooking sherry to deglaze the pan and as the sherry reduces, add a knob of butter and allow the mushrooms to absorb the buttery goodness.