pan-roasted chicken thighs with parsley brown-butter vinaigrette recipes

recipe with photos at spoontang kitchen!

birds
4 skin-on chicken thighs
3 tbsp. fennel pollen
1 tsp ground and toasted ancho chile
1 oz canola oil
kosher salt
black pepper

vinaigrette
1/4 lb. butter
2 tbsp honey
1/2 cup parsley leaves
4 parsley stems with leaves
1/4 cup cider vinegar
pinch kosher salt
pinch cracked black pepper

toast
4 pieces rye, toasted
1 tsp ground and toasted ancho chile

pat the thighs dry. season. rub fennel powder and ancho chile into skin. allow to sit, open to the air, in the refrigerator for at least one hour or overnight (this helps to dry the skin and achieve a crispy crust).

preheat oven to 400. get large sautepan hot. add the canola oil, swish it around. get it smoking hot. add the thighs skin-side down. allow to cook until golden brown. flip once and continue for 3-5 minutes on the other side. (if your pan doesn't fit all thighs, do this in batches.) place in oven for ten minutes or until birds register 160 degrees fahrenheit. remove and allow to rest, turning once, for three minutes.

in a small mixing bowl, combine cider vinegar, honey, salt, and cracked black pepper. set aside. in a small sautepan, heat the butter, stirring often, over med-high heat. once butter begins to brown and smell nutty, remove from heat. slowly pour butter into the mixing bowl with vinegar mixture, whisking rapidly and constantly. you're looking for this to emulsify.

serve the birds atop toast. sprinkle toast with ground chiles and any extra fennel pollen. pour vinaigrette tableside over the birds. be heavy-handed and soak thoroughly through the toasts. top with parsley stems.

Submitted May 27, 2015 at 03:52AM by svarthjarta http://ift.tt/1GBQ2LP recipes