Thyme, Cranberry, Tomato Chicken

Chicken is a lot like tofu: one can just keep dreaming up new ways to cook it.  My typical modus operandi — perusing the pantry and fridge and pulling out whatever needs using up — was in full play on this tangy, zingy interpretation. I started off by seasoning chicken thighs with plenty of s&p, and sauteeing them gently to render off some of the fat. While they cooked, I soaked a handful of dried cranberries and dried tomatoes in hot chicken stock until they softened a bit, then blended them with plenty of fresh thyme and olive oil. The chicken then got brushed with this mixture, and finished off in the oven until deeply browned and crispy. It had tons of umami.

You can imagine a million substitutes for my ingredients — what’s of interest here is the technique: gently render fat in cast iron, pour off, brush on flavoring, and finish in hot oven. For the ultralazy  but hungry (that’s me most of the time), use an extra-large cast iron pan and toss in some chopped vegetables to roast alongside the chicken, and fire up a pot of rice at the same time.