• 1e26d9f3ea3e4282b9a91ee8105b5b1b

Crispy Chicken Thighs

Hundreds of variations are possible with chicken thighs, from fried to baked with mushroom gravy.

Serves 4people
bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper, to taste
tbsp vegetable oil
Mushroom Gravy
tbsp Butter
oz Sliced mushrooms
cloves garlic, minced
tbsp parsley
tsp thyme/rosemary
1 1/2
cups heavy cream
cup shredded parmesan
Position a rack in the lower third of an oven and preheat to 400°F (200°C).
Season the chicken thighs on both sides with salt and pepper. In a 12-inch (30-cm) ovenproof French skillet or fry pan over medium-high heat, warm the oil. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes. Transfer, skin side up, to a plate.
Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 18 to 20 minutes.
Transfer the chicken and lemon slices to a platter and scatter the marjoram leaves on top. Let rest for 5 minutes before serving. Serves 4.
Mushroom Sauce
To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute). Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.

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