Recipe for vinaigrette was not a crowd favorite: overwhelming vinegar flavor. Timing was off for browning the thighs over medium heat: thighs came out not browned enough. Can easily be dressed up and changed depending on what you have in the fridge. I have made this recipe a couple of times now and I really love it. No way this is cooked through after just 12 minutes. please advise and settle an argument for my family. My guess is that the recipe omits the direction to flip the thighs before transferring to oven. Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen Serve with remaining vinaigrette alongside. Step 6ĭrizzle half of vinaigrette on a platter and set chicken on top. Season vinaigrette with salt and black pepper. Whisk in oil and any accumulated juices on plate with chicken. Squeeze lemon juice into a small bowl add garlic, honey, and Aleppo-style pepper and whisk to combine. Transfer to plate with chicken and garlic and let cool slightly. Set skillet over medium-high heat and cook lemons, cut side down, until edges are deeply charred (they should be almost black), about 5 minutes. Bake until chicken is cooked through, 10–12 minutes. Continue to cook, moving chicken around occasionally to ensure the skin is cooking evenly, until golden brown, 8–10 minutes. Cook undisturbed until they easily release from the pan, about 4 minutes. Place chicken thighs, skin side down, in a dry large cast-iron skillet and set over medium heat. The drier the skin, the crispier it will be when cooked. Remove chicken thighs from bag and pat dry with paper towels. Seal bag and gently massage chicken to ensure all thighs are coated in vinegar. Place in a large resealable plastic bag and add vinegar.
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