Skinny Thighs

"An easy, succulent way to prepare chicken thighs and rosemary (or any favorite herb). The thighs are compressed while cooking, making them very tender and flavorful. I use a springform pan with a large, foil-wrapped rock or brick inside to "skinny" the thighs. Recipe is easily multiplied."
 
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photo by DarksLight photo by DarksLight
photo by DarksLight
Ready In:
45mins
Ingredients:
6
Yields:
4 chicken thighs
Serves:
2
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ingredients

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directions

  • Preheat oven to 350°.
  • Melt butter in a nonstick skillet over medium high heat; add rosemary; salt and pepper chicken thighs and saute, skin side down, until one side only is golden brown, about 4-5 minutes.
  • Transfer thighs, skin side up, to a baking pan; place in oven and bake thighs for 20 minutes; remove from oven and transfer thighs and juices back to nonstick skillet over medium heat.
  • Place another very heavy skillet atop the thighs, compressing them in the nonstick skillet; any flat-bottomed pan with a weight inside will work for this step.
  • Continue to saute until thighs are cooked through, 15-20 minutes, depending on size of thighs; remove thighs from skillet; add wine and deglaze pan; pour sauce over chicken and serve.

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Reviews

  1. I'm giving this recipe 3 stars cause it was easy to perpare & looks really good,However DH said it wasn't his taste.
     
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RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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