We love fried chicken at Edible Culture; and especially enjoy it on the “lighter side” during the early summer months, substituting a flour and egg crust for a salt and pepper rub and fresh vegetables. This delicious recipe calls for broccoli and baby sweet peppers, but feel free to use whatever you have on hand such as asparagus, artichoke hearts from the pantry, green beans, and even potatoes (just be sure to roast the potatoes an additional 20 minutes before adding the chicken). This dish is best served family style with a crusty artisan bread http://www.edibleculture.net/blog/simple-baguette-magical-results and a cold beer or chardonnay.
There’s a reason why so many chefs, gourmands prefer chicken thighs over their white breast counterpart; the “dark meat” thigh is considerably higher in fat which means more flavor, plus, cooking the bone ensures the release of ultra delicious marrow is released into the meat during the cooking process. We certainly eat this chicken with a knife and fork at the dinner table, but all bets are off at midnight in the glow of the open fridge light, fingers gripping the succulent thighs until there’s nothing left but the short bone picked clean.
Chicken Thighs with Roasted Garlic Vinaigrette
Serves: 6 | Prep: 15 Minutes | Cook: 50 Minutes
INGREDIENTS
6 sprigs fresh rosemary
4 cloves garlic, peeled
4 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup plus 4 tablespoons olive oil
6 bone-in, skin-on chicken thighs
1 pound broccoli florets
1/2 pound baby sweet peppers, halved
1 pint cherry tomatoes
salt and pepper
TECHNIQUE
Pre-heat oven to 400 degrees; coat garlic gloves with 1 tablespoon olive oil, then place on sheet pan or baking dish and roast until caramel colored and soft to the touch - about 20 minutes. The last 5 to 7 minutes, add rosemary sprigs to the garlic and roast until leaves are brittle. Remove both garlic and rosemary and allow to cool. Discard stems of rosemary, then mince leaves with roasted garlic until almost a paste. Next, combine rosemary, garlic, balsamic vinegar, Dijon mustard, pinch of salt and pepper, and 1/4 cup of olive oil into mason jar, then shake vigorously until emulsified and creamy, Set aside at room temperature.
Settle cast iron or oven-able skillet over medium high heat, rub chicken thighs with salt and pepper, add three tablespoons of olive oil to skillet, then add thighs skin side down and sear until golden brown on both sides - approximately 10 to 12 minutes. Remove thighs and allow to rest and drain on plate with paper towels, remove skillet from heat, discard all but 1/3 cup of oil and rendered fat, add broccoli and peppers to skillet and coat completely with remaining oil and fat, then top with chicken thighs, cherry tomatoes, and salt and pepper. Place skillet in oven and allow to roast until tomatoes have split and chicken thighs reach an interior temperature of 165 degrees.
Serve chicken thighs and vegetables family style in skillet, finish by drizzling vinaigrette over dish, plus at the table for passing. Enjoy!
