This Italian method of cooking chicken thighs is done both on the stove-top and in the oven, using rosemary and wine. You will need at least one cast iron skillet.
Prep Time: 5 minutes
Cook Time: 40 minutes
Ingredients:
- 6 chicken thighs
- Salt and pepper to taste
- 2 Tablespoons butter
- 1-1/2 Tablespoons fresh rosemary stripped from the stem
- 1/3 cup dry white wine
Preparation:
Season the chicken thighs with salt and pepper to taste. Heat a large frying pan and melt the butter. Brown the chicken lightly on both sides along with the rosemary. Remove all to a roasting pan, uncovered. Place in a preheated 350-degree F. oven. Bake skin side up for 10 minutes. Turn the chicken and roast 10 minutes more. Remove the chicken to a plate and reserve the fat in the pan.Heat a lightly oiled flattop griddle or a heavy cast-iron frying pan. Place the chicken skin side down in the pan. Place another heavy cast-iron pan directly on top of the chicken and press it down. Brown the chicken very well on both sides, using the weight of the second frying pan, about 2 minutes on each side. Remove the chicken again to the plate. Heat the roasting pan juices, adding any juice, from the plate, and deglaze with the wine. Reduce a bit. Pour the sauce over the chicken.
Notes: If the thighs are quite large, the initial roasting time may be increased, but do not dry the chicken out. A good exhaust fan that draws smoke out of the house is necessary! You will get the best results if you do not refrigerate the cooked pieces in between the two cooking processes. Do the whole recipe as a single event.
Yield: 3 servings
Recipe Source: The Frugal Gourmet Cooks Italian by Jeff Smith (William Morris & Co, Inc)
Reprinted with permission.
