Today, is the start of a new project: Test Kitchen Tuesdays
I am working on a cookbook and presently in the stage of proofing recipes, as well as trying new recipes that may help round-out the book. The focus of the cookbook will be to show various ways to prepare a single recipe—economize, healthier ingredient choices, gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking.
It might even be fun! At least, that’s a foodie’s point of view. It is also an opportunity to invigorate our recipe cycle—everyone needs a few more recipes, right? Of course, I may just end up doing it by myself because it’s not such a fun idea to anyone else, which is fine too.
However, I would so much like for YOU to join me. Here’s how:
Each Tuesday I will post a recipe I have never tried (you are welcome to suggest recipes too), and plan to make some time that week to test the recipe. If you decide to make it too, please post a comment describing your results, adjustment, and opinion. You can choose to focus on one of the above-mentioned themes or simply make the basic recipe just as it is. Jump-in any time and do not feel pressured to get it done in a week, I just need a goal for my own sanity.☺
In the next week or so:
1. Make the recipe (posted below)
2. Leave a comment describing your experience, opinion, adjustments, or suggestions. ♥ If you do focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3. Subscribe to comments so you can see what others have done.
4. If you are feeling especially proud of your creation, snap a picture and send it to me at email@example.com so it can be included the post.
Serving Size : 4
8 bone-in, skin-on chicken thighs — (4 to 5 oz. each) trimmed
2 teaspoons vegetable oil
2 medium shallots — minced
1-2 teaspoon all-purpose flour
1 cup amber lager — such as Dos Equis Ambar
1/2 cup low-salt chicken broth
1-2 tablespoon pure maple syrup
1/2 teaspoon chopped fresh thyme — more for garnish
1 tablespoon whole-grain mustard
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F. Season the chicken thighs all over with salt and pepper.
Heat the oil in a heavy-duty oven proof 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an oven proof splatter screen (if you have one), and cook until the skin is deep golden-brown, about 7 minutes. Turn the thighs, transfer the skillet, and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 5 to 8 minutes. Transfer to a plate.
Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.
To serve, dip each chicken thigh in the sauce and turn to coat. Arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme. Serve immediately.
NOTES: Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.
Source: finecooking.com (URL): http://www.finecooking.com/recipes/pan-seared-chicken-thighs-beer-grainy-mustard-sauce.aspx
♦ Just a thought—I will probably skip the oven part and do everything on the stove-top, but we will see.
This invitation was also extended through:
SS&GF Slightly Indulgent Tuesday
Hearth & Soul Hop
The Nourishing Gourmet Pennywise Platter Thursdays
EKat’s Kitchen Friday Potluck