Pan Fried Italian Chicken Thighs
The hardest part of this recipe is waiting while the chicken slowly cooks on its own, but it's completely worth the wait! Slow cooking enhances the flavor.
- 1 tablespoon coconut oil, or light flavored olive oil
- 4 chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Granulated garlic or garlic powder, to taste
- Dried oregano, to taste
- Dried basil, to taste
- Herbs de Provence, to taste
Adapted from barefeetinthekitchen.com
Pour the oil into a large stainless or cast-iron or nonstick skillet over medium heat.
Generously sprinkle the skin side of the chicken thighs with spices and then place in the skillet at medium heat, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered for about 20-25 minutes. Reduce heat, if needed, to prevent burning. A spatter screen on the skillet helps cut down the mess. Let chicken cook until the fat has rendered and the skin is deep golden brown and crisp. This could take as long as 30 minutes.
If the skin is sticking to the pan, it likely isn't finished on that side. Turn the thighs over and continue to cook about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!