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.
I love this idea! I can think of all sorts of ways to do it.
As I cook exclusively in cast iron these days it would be a snap to drain off the oil from the pan, brush on the flavor glaze and then pop the whole thing into the oven to finish. It would be a one-pan wonder.
Best wishes,
Scot
gotta love the schmaltz, whether chicken, duck or goose… all pack a lot of punch when used correctly.
Yeah, it’s true, though duck schmaltz sure tastes better than chicken schmaltz. If I ate all my chicken schmaltz I’d be one giant chicken.
I adore chicken –particularly the dark meat — in nearly any form, but this looks particulary delicious. Great use of pantry ingredients.
Thanks everyone. We are moving soon so you can see that I’m trying to eat down my pantry!