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Ask Chef Walter: Chicken Thighs cooking lesson – Chef Walter Potenza
by Chef Walter Potenza, contributing writer
Friends:
Chicken thighs are a delicious and versatile meat option that both home cooks and chefs enjoy using. While chicken breasts are popular for being lean and high in protein, chicken thighs have their benefits and drawbacks.
Advantages of Chicken Thighs.
1. Rich Flavor: Chicken thighs, being dark meat, boast a rich, succulent flavor that is unparalleled. This extra fat enhances their taste and keeps them juicy even after cooking, promising a delightful culinary experience.
2. Cost-Effective: They generally cost less than other chicken parts, making them an excellent option for those on a budget.
3. Versatility: Chicken thighs are not just meat but a canvas for your culinary creativity. They can be grilled, roasted, braised, or fried, and their sturdy texture is well-suited for slow-cooked or high-heat dishes, allowing for various cooking methods and endless possibilities.
4. Easy to Cook: They are more forgiving than chicken breasts, which can dry out if overcooked. The extra fat in thighs makes them ideal for novice cooks.
5. Nutrient-Rich: These thighs are not just about taste and versatility but also a powerhouse of nutrients like protein, iron, and zinc. They are higher in calories, making them a good choice for those needing more energy and a nutritious addition to your diet.
Minor Detriments of Chicken Thighs
1. Higher Fat Content: The same fat that enhances flavor also increases calorie and saturated fat levels, which may not suit low-fat diets.
2. Longer Cooking Time: Their thickness and connective tissue mean they take longer to cook, which can be a drawback when time is limited.
3. Bone-In Pieces: Some thighs have bones, requiring more effort to debone and making them less convenient to eat than boneless options. In conclusion, chicken thighs offer rich flavor, affordability, and cooking versatility. However, they have considerations like higher fat content and longer cooking times. Choosing them will depend on your dietary preferences and time constraints.
Mediterranean-style chicken Thighs with Red Wine and Tomato
This recipe combines the rich flavors of chicken thighs with the pungent, aromatic flavors of Mediterranean spices, red wine, and tomatoes. It’s a hearty, comforting dish perfect for a cozy dinner. Plus, it’s a good source of protein, iron, and other essential nutrients.
Ingredients:
6 pieces of bone-in, skin-on chicken thighs
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 cup red wine (Merlot or Cabernet Sauvignon)
1 can (14 oz) diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon ground cumin
If you like a bit of heat, add the red pepper flakes at this point.
Salt and black pepper, to taste
1/2 cup chicken broth
Fresh parsley, chopped (for garnish)
Directions:
Pat the chicken thighs dry with paper towels. Add salt and black pepper on both sides. Heat extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. When the oil is hot, carefully place the chicken thighs in the skillet, skin side down.
Sear the chicken thighs for 5-6 minutes or until the skin is crispy and golden brown. Turn and sear the other side for 3-4 minutes. Remove and set aside.
Put the diced onion and sauté in the same pan for 3-4 minutes until softened. Add the minced garlic and sauté for a further minute until aromatic.
Put the red wine, scraping up any browned bits on the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the smoked paprika, diced tomatoes, oregano, thyme, cumin, and red pepper flakes (if using)—season with black pepper and salt to taste.
Simmer the Chicken: Return the thighs to the skillet, skin side up. Add the chicken broth to the skillet so that the liquid is halfway up the sides of the chicken. Bring to a low simmer.
Cover the pan and reduce the heat to low. Let the chicken cook for 25-30 minutes or until the meat is tender and cooked (internal temperature of 165°F/74°C).
Serve: Garnish with fresh parsley and serve hot. This recipe is beautifully served with crusty bread, rice, or roasted vegetables.
The Mediterranean-style recipe above shows how well chicken thighs soak up bold flavors, creating a comforting and fancy dish. Whether you’re an expert in the kitchen or just starting out, chicken thighs are worth trying.
www.chefwalterscookingschool.com
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Chef Walter is featured HERE every Sunday with his regular Ask Chef Walter column!
Meet Chef Walter!
There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.
Chef Walter appears regularly on National and International Networks such as Food Network, ABC, CBS, NBC, RAI, FOX, and Publications such as NY. Times, Washington Post, Wall Street Journal, Food & Wine, Saveur, Gourmet, and several Italian media outlets. And now “RINewsToday”!