I love my skillet and I love my thighs….chicken thighs I mean, my thighs are OK. I wouldn’t say I love them. I don’t hate them either. I mean some days I look in the mirror and I’m like Yaaaaas, those squats are really paying off! Then other days I’m not really understanding how they seem to collect every one of my bad eating habits. :/
But about these chicken thighs, let me just give you a few reasons why I love them!
- You can get a lot for a little bit of money.
- Good value.
- Kids love it.
- Whether its Mexican or Chinese you’re craving. With a little creativity you can have a sweet and sticky Asian inspired dish or spicy and flavorful Spanish plate with chicken thighs.
- They’re cheap.
- They’re tender and full of flavor.
- Priced good.
- Easy to prepare.
- Very budget friendly.
- And did I mention they are cheap?!
Ok, so you get it, we have a big family and chicken thighs are priced right. When it comes to cage free, organic meat it can get quite expensive feeding a family of six.
Although the price is a big reason, it’s not the only reason I’m in love with those succulent thighs.
I mean they are the most flavorful part of the chicken and with just a few simple ingredients and you can have a pretty amazing yet effortless dish.
This recipe includes pears which lend nice sweet notes, chili which kicks up the spice, plus I included a bit of apple cider vinegar which gave the meal some balance and acidity.
Preheat oven to 375
Season chicken thigh with salt generously.
Place in cold skillet and turn stove on medium high heat.
Saute while tossing until browned, and squeeze in lemon juice. Continue to toss.
What’s your go-to dish on a busy night?
- 5 -6 Chicken Thighs
- 1 Pear
- 1 small yellow onion
- 1 celery stalk/rib
- Coarse Sea Salt
- black pepper
- 1 Tablespoon chili powder
- 1 Tablespoon apple cider vinegar
- Juice of one lemon
- 1/4 cup water
- Preheat oven to 375
- Season chicken thigh with salt generously.
- Place in cold skillet and turn stove on medium high heat.
- Cook on each side until browned. 10 minutes for the first side and 6 for the second.
- Remove chicken fro skillet and place on plate.
- Add pears, celery and onions to hot skillet.
- Saute for a few until browned squeeze in lemon juice.
- Add chicken back to skillet sprinkle with chili powder.
- Pour water, and vinegar.
- Cover with aluminum foil and bake for about 30-40 minutes or until internal temperature of chicken reaches 165 F