Boneless, skinless, organic chicken thighs make this dish perfect for a weeknight dinner on the fly. When I bring the thighs home, I score the inside, season them with salt, and store them in the refrigerator in an airtight container. This way they are ready to go when I need them. Just before cooking, I mix together cornstarch, salt, pepper, and granulated garlic. Then I taste the dredge to make sure it's properly seasoned, this is probably the most important step, before coating the thighs in the starch.
You can use olive oil to fry the chicken but I prefer the flavor of brown butter ghee. Heat a generous amount in a large skillet until it just begins to smoke.
Add your chicken thighs and cook, moving them around in the pan but not flipping them over, until the bottoms are a deep golden brown. I usually have the pan over a large burner set at medium heat. Once they look delicious, flip them over and cook them on the other side.
This is not scientific, but in my experience, once they are nicely golden brown on both sides they will also be cooked through and still juicy. Transfer them to a plate and add vegetables to the pan.
Tonight I used broccoli and capers but you could use sliced carrots, zucchini ribbons, diced asparagus, fresh corn and cherry tomatoes, whatever suits your fancy. Season with salt and saute until just tender. They will be coated in the leftover butter and chicken juices, which is a very good thing. By the time they are cooked, your chicken will be perfectly rested and dinner is ready to go. Easy-peasy delicious for those nights that you want to eat well in under 30 minutes.
Years Past
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