Heavenly Chicken….made easy with any one of our Sous Salts.
Whichever Sous Salt you enjoy this recipe can be interchanged with any of them. From the Grey Sea Salt & Herbs to the Olive, Thyme, Lemon or the Porcini Mushroom. Use the Smoked Paprika or the Sun Dried Tomato. Whichever salt you choose to use you can add a complimentary vegetable to the pan after your flip the chicken. A cup of wine works as well for a wonderful reduction sauce. Thyme, slices of lemon, garlic, almost anything you would like to experiment with will work for this easy chicken dinner. I usually pair it with some roasted brussel sprouts and a great combination of basmati rice, quinoa, farro and orzo cooked in chicken stock. It’s 1 cup of rice to 1/4 cup of the other three. Add three cups of chicken stock, bring to a boil, cover and simmer for 15 mins. Then let it rest, covered for five minutes.
Ingredients
4 Servings
- 6 skin-on, bone-in chicken thighs
- Kosher salt and freshly ground pepper
- 1 tablespoon olive oil
Preparation
Preheat oven to 475°. Season chicken with whichever Sous Salt you would like to use and pepper. Heat oil in a 12″ cast-iron skillet over high heat until hot but not smoking. Place the chicken in skillet, skin side down, and cook until golden brown approximately 2 – 4 minutes. Reduce heat to medium-high and continue cooking skin side down for about 8 minutes until the fat renders out.
Flip the chicken and transfer skillet to oven and cook 13 more minutes. At this time you can add shallots, mushrooms, white wine, tomatoes, mustard or whatever you would like to enhance the flavor of the chicken. Remove the chicken after the remaining cook time and let it rest 5 minutes.
Photo by David Prince
The Salt Mind 