Crisp Chicken Thighs with Peas and Carrots

Crisp Chicken Thighs with Peas and Carrots
Adapted from foodandwine.com
Crisp Chicken Thighs with Peas and Carrots

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Adapted from foodandwine.com

Ingredients

  • Four

    1/2-pound, bone-in chicken thighs with skin

  • 1

    cup buttermilk

  • 1

    cup all-purpose flour

  • 1

    teaspoon kosher salt, plus more for seasoning

  • Pinch of cayenne

  • Pinch of dry mustard powder

  • 1/2

    cup vegetable shortening

  • 1

    cup frozen peas

  • 3/4

    pound bunch carrots with tops, tops reserved and carrots thinly sliced on the bias

  • 1

    tablespoon fresh lemon juice

  • 1

    tablespoon extra-virgin olive oil

  • 1/4

    cup small mint leaves

  • 2

    tablespoons cider vinegar

  • 4

    tablespoons cold unsalted butter, cut into 1/2-inch cubes

  • 2

    tablespoons Louisiana-style hot sauce, such as Tabasco

Directions

Step 1 In a sturdy resealable plastic bag, combine the chicken and buttermilk and marinate in the refrigerator for 2 hours. Step 2 Preheat the oven to 425°. Place the flour in a large bowl. In a small bowl, stir the 1 teaspoon of salt with the cayenne and mustard powder. Remove the chicken from the marinade, letting the excess drip off, and transfer the chicken to a large plate. Season the chicken all over with the salt mixture. Step 3 Set a rack over a baking sheet. In a large cast-iron skillet, heat the shortening until it shimmers. Dredge the chicken in the flour, then fry over moderately high heat, turning, until deep golden, 7 to 8 minutes. Transfer the chicken to the rack and bake for about 25 minutes, until crispy and the juices run clear when a thigh is pierced. Step 4 Meanwhile, in a small saucepan of boiling water, blanch the peas for 1 minute. Drain and cool under cold water. Drain well and transfer to a medium bowl. Add the carrots, lemon juice, olive oil and mint. Chop enough carrot tops to make 1/3 cup and add to the bowl. Season with salt and toss to coat.

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