We all get tired of eating chicken from time to time. Chicken has a tendency to get dry and rubbery, which makes for a dull and chewy meal. One way to inject lots of flavor and moisture into your next chicken meal is to make it with chicken thighs rather than tenders or breasts. Thighs usually have some dark meal, which tends to have more flavor. The following recipe works in two ways: traditionally in a skillet, or in a wok with an Asian-influenced glaze.
What You Need
2 bone-in, skin-on chicken thighs
1 tbsp. all-purpose flour
1 tbsp. chopped fresh parsley
Directions: Season the chicken thighs with salt and pepper; then sprinkle both sides of each thigh with the flour. Head a medium skillet over medium-low heat. Put your chicken with the skin side down in a skillet. Cook them until skin is browned, for about 8 to 10 minutes. Do not turn the chicken.
When the chicken thighs are cooked, turn them over and move them to one side of the skillet. Add your shallots and carrots on the other side of the skillet. Season them with salt and pepper. Cook the vegetables and toss them occasionally, until chicken is opaque throughout and vegetables are tender. This should take around 10 to 12 minutes. Finally, to serve, transfer the chicken and vegetables to a plate. Sprinkle the vegetables with fresh parsley.
Turn This Into a Wok-Ready Recipe
This is a great meal to make in a hot wok. To convert this to a wok recipe, heat a large wok. When heated, add 2 tablespoons of vegetable or canola oil. Stir fry the thighs for about 5 minutes, or until golden. Remove from wok and place on oil absorbent paper or paper towels. Blot the chicken thighs to remove excess oil. Place your carrots and shallots in the wok along with ½ teaspoon of wok oil. Stir fry for 5-7 minutes, until the vegetables are just tender.
If you prefer to have a glaze on the thighs, then you need the following ingredients for the glaze:
garlic cloves, peeled and crushed
4 cm gingerroot, fresh peeled finely grated
125 ml soy sauce
3 tablespoons chinese rice wine (or dry sherry)
2 tablespoons clear honey
1 tablespoon soft brown sugar
Directions: Add the garlic, ginger, soy sauce, chinese rice wine, and honey to the wok and stir. Sprinkle in brown sugar, then place over the heat and bring to the boil. Reduce the heat to a low simmer, then add the chicken thighs. Cover the wok and simmer on very low heat for 30 minutes, or until sauce is reduced and glaze is thickened.
Stir or spoon the sauce occasionally over the chicken thighs. If the sauce is starting to look too thick, add a bit of water to thin it back out. Arrange the chicken thighs in a shallow serving dish. As above, garnish the dish with freshly chopped parsley.