Easy Skillet Chicken Thighs

 

This was a hit and I wanted to save the recipe. (The corn starch in the seasoning mixture is my addition)

Source:https://www.twopeasandtheirpod.com/easy-skillet-chicken-thighs/

Easy Skillet Chicken Thighs

This Easy Skillet Chicken Thigh recipe with a simple garlic cream sauce is the perfect chicken dinner for easy weeknights or entertaining. Everyone loves this juicy chicken dish and it takes less than 30 minutes to make!

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PREP TIME10minutes mins

COOK TIME15minutes mins

TOTAL TIME25minutes mins

CUISINEAmerican

SERVINGS6

Equipment

• Cast Iron Skillet (I LOVE my Lodge skillet) (JJJ - I do too!!)

Ingredients

  

• 6 boneless chicken thighs, about 1 ½ pounds*
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon corn starch - JJJ
• Kosher salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small shallot, minced JJJ - or one onion if you don't keep shallots on hand
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon fresh lemon juice
• 2 sprigs fresh thyme
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup heavy cream
• Freshly chopped parsley, for garnish

Instructions

 

• Use a paper towel to pat the chicken thighs dry.
• In a small bowl, combine the garlic powder, onion powder, paprika, corn starch salt, and black pepper. Rub the seasoning mixture all over the chicken thighs, on both sides.
• Heat a large cast iron to medium heat and add the olive oil.
• Place chicken thighs skin side down in the hot skillet and cook, until skin is crispy about 5 minutes, flip chicken thighs and cook for another 8 to 10 minutes or until internal temp is 165 degrees. Transfer chicken to a plate.
• Add the butter, shallot, and garlic to the skillet. Cook for 1 minute. Stir in the chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, or until sauce thickens up a bit.
• Place the chicken back in the pan with the sauce. Garnish with fresh parsley. Serve the chicken warm with the sauce. JJJ - I served this with egg noodles.

Notes

You can use skin-on or skinless chicken thighs, whatever you prefer. You can use chicken breasts, but the thighs are juicier.

Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. 

Dog cookies

 My dog is really picky about his treats.  I found a recipe that's easy and that he will eagerly eat.

INGREDIENTS

• 2 cups flour preferably whole wheat flour or white whole wheat flour
• 1/2 cup natural peanut butter Make sure to use peanut butter that does not contain XYLITOL (also called birch sugar)
• 2 eggs
• 1/4 cup water

INSTRUCTIONS

• Preheat the oven to 350 F.
• Combine flour, eggs, and peanut butter in a large bowl to make a thick crumbly dough. Add water, one tablespoon at a time, until you can form the dough into a large ball.
• On a clean floured surface, roll out the dough to about 1/4 inch thick. Use cookie cutters or a knife to cut into individual treats. JJJ - Okay, that is too much work.  Instead use a 1" dough scoop and use the bottom of a glass to smush them into cookies. Place the treats on a baking sheet and bake for 15 minutes. Let cool before feeding!

Source: https://www.lovefromtheoven.com/peanut-butter-dog-treats/

Velveting - The step you have always wanted to know about

 Okay - If anyone has ever eaten at a Chinese restaurant, then you have likely experienced the tenderness of meat that has been velveted.  Did you ever wonder how they achieved that?  Here it is and it is so simple:

For every pound of meat, add 1 teaspoon of baking soda. Mix it up and let it marinate for 20 - 30 minutes. Afterwards, rinse the meat off and cook.

You will be amazed at the difference.  I use this method for meat (pork, beef or poultry) that has been cut into slices or chunks for applications such as stir-fry or pasta dishes. I wouldn't use it on a whole anything nor any seafood.