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I think we’ve talked about this before, haven’t we? I once heard that chicken thighs are the new bacon. And, well, I’m sorta agreeing with that. I love a chicken thigh. It’s my favorite piece of the chicken. It’s flavorful. It’s juicy. And, honestly, it’s hard to screw it up. I served the whole thing over creamed corn grits. And whew…this was really some good eating!


4 chicken thighs
a good pinch of salt and pepper, for each
2 tablespoons of olive oil
1/4 cup of diced onion
1/4 cup of diced bell pepper
2 cloves of garlic, minced
1/2 cup of good white wine
1 cup of chicken stock
1 tablespoon of tomato paste
1 8oz can of diced tomatoes, with their juices
1 teaspoon of sugar
1/2 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon of red pepper flakes
1/4 teaspoon of ground fennel
1/2 teaspoon of dried Italian herbs

Start by preheating a cast iron skillet until it’s warm. Also, preheat the oven to 400 degrees. Liberally season each chicken thigh with salt and pepper on both sides. Then, add the olive oil to the skillet and cook the chicken thighs on each side until their golden brown. Only flip them once and note, they won’t be one all the way through.

When they’re seared and golden one each side, remove them from the skillet. Remove most of the excess oil. Leave about a tablespoon of oil in the pan. Then, saute the onions, bell peppers, and garlic in the oil until fragrant. This should take about 2-3 minutes.

Next, add in the tomato paste. Stir it in well and cook for another 2 minutes. Then, you can deglaze the pan by adding in the white wine and chicken stock. Lastly, add in the tomatoes, sugar, garlic powder, onion powder, red pepper flakes, ground fennel, and dried Italian herbs. Add back in the chicken thighs and put the whole pan in the oven. Cook for 20-30 minutes or until the chicken thighs have cooked through.

Serve over creamed corn grits!

Here’s how I made the grits – you don’t even need a recipe. Just cook 2 cups of grits in 4 cups of chicken stock. Then, when they’re tender – add in a fourth of a cup of heavy cream, a good pinch of salt, and a few tablespoons of mascarpone cheese. For the creamed corn, just add a cup of frozen corn kernels to a food processor along with a half cup of heavy cream and blitz until smooth. Add the creamed corn into the grits and cook for a few minutes to incorporate.

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