Spicy Chicken and Broccolini
By America's Test KitchenPublished on October 12, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound broccolini, trimmed3 tablespoons olive oil ½ teaspoon red pepper flakes 1 tablespoon minced fresh parsley leaves 1 ½ pounds bone-in chicken thighs, trimmedSalt and pepper 2 garlic cloves, minced
Instructions
- Place broccolini in bowl, cover, and microwave until nearly tender, about 5 minutes; set aside. Microwave oil and pepper flakes in bowl until fragrant, about 1 minute. Combine 2 tablespoons pepper oil and parsley in bowl.
- Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon pepper oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 175 degrees, 15 to 18 minutes. Transfer chicken to platter and tent loosely with foil.
- Pour off all but 1 tablespoon fat from skillet. Add broccolini and cook over medium-high heat until lightly browned and tender, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Drizzle parsley-pepper oil over chicken and serve with broccolini.
Time
30 minutesYield
Serves 4Ingredients
1 pound broccolini, trimmed
3 tablespoons olive oil
½ teaspoon red pepper flakes
1 tablespoon minced fresh parsley leaves
1 ½ pounds bone-in chicken thighs, trimmed
Salt and pepper
2 garlic cloves, minced
Ingredients
1 pound broccolini, trimmed
3 tablespoons olive oil
½ teaspoon red pepper flakes
1 tablespoon minced fresh parsley leaves
1 ½ pounds bone-in chicken thighs, trimmed
Salt and pepper
2 garlic cloves, minced
Ingredients
1 pound broccolini, trimmed
3 tablespoons olive oil
½ teaspoon red pepper flakes
1 tablespoon minced fresh parsley leaves
1 ½ pounds bone-in chicken thighs, trimmed
Salt and pepper
2 garlic cloves, minced
Why This Recipe Works
Crisp, well-rendered skin can be a tall order for fatty chicken thighs. We tackle the challenge by browning the chicken, skin side down, over medium-high heat and then finishing it over a gentler medium heat, covered. The skin slowly renders as the chicken cooks through, leaving behind a little fat for sautéing our broccolini.
Instructions
- Place broccolini in bowl, cover, and microwave until nearly tender, about 5 minutes; set aside. Microwave oil and pepper flakes in bowl until fragrant, about 1 minute. Combine 2 tablespoons pepper oil and parsley in bowl.
- Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon pepper oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 175 degrees, 15 to 18 minutes. Transfer chicken to platter and tent loosely with foil.
- Pour off all but 1 tablespoon fat from skillet. Add broccolini and cook over medium-high heat until lightly browned and tender, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Drizzle parsley-pepper oil over chicken and serve with broccolini.
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