Crispy Pan-Fried Chicken Thighs
Pan-Grilled Chicken Thighs Recipe: Ingredients for 4 People
- 4 free-range chicken thighs
- Butter or cooking oil if the chicken isn't fatty enough (good olive oil works perfectly)
- And of course, for utensils: a high-quality stainless steel pan like a good frying pan Atma.
Steps for the pan-fried chicken thigh recipe:
If you're removing the thighs yourself from a whole chicken, here are the first steps. Otherwise, you can skip ahead to the next part of the recipe: cooking.
Preparing the Chicken Thighs:
- Cut the skin between the carcass and the thigh to reveal the muscle. Dislocate the femur.
- Turn the chicken over to remove the thigh bone with your finger or a paring knife.
- Turn the chicken over again and cut the flesh along the bone to create the thigh.
- Repeat on the other side.
Cooking the chicken thighs in the stainless steel pan:
- Generously salt the flesh side.
- Place the chicken thighs, skin side down, in a cold pan. Begin cooking over medium heat. You can add a little butter if your chicken thighs aren't fat enough.
- Tip: As soon as you hear the chicken thighs sizzling in the pan, place a smaller pan on top. This way, the skin on the thighs won't shrink, which will make it perfectly crispy!
- Continue cooking for about 15 minutes.
And it's ready! Enjoy!
You can serve them with a gribiche sauce, it's fantastic!
Serving suggestions: rice with onions, tomatoes, or even classic sautéed potatoes.
To learn more and understand why stainless steel cooking is more flavorful, we recommend this article on The benefits of cooking with stainless steel.
Our tips for enhancing your crispy chicken thighs: Create an absolutely unforgettable poultry sauce
Ingredients for 4 servings
- About 200 grams of button mushrooms
- Three generous tablespoons of crème fraîche
- 2 cloves of garlic
- 1 tablespoon of olive oil
- 1 large onion
- A handful
- Salt and pepper, to taste To taste
- Optional: a handful of curly parsley
Heat the same pan you used to cook the chicken thighs (to collect the cooking juices!), or use a small stainless steel pan.
- Thinly slice the onion and sauté them in olive oil
- Add your sliced mushrooms and chopped garlic cloves
- Cook for about 3 minutes, until the mushrooms have released some of their moisture
- Add the crème fraîche and mix well
- Reduce the heat and cover with the lid of your saucepan
- Simmer for about 5 to 10 minutes, stirring regularly
- Adjust the seasoning to taste (salt and pepper) then add a handful of parsley, previously washed and chopped.
Serve with your meat on top of your sides (pasta, rice, or other carbohydrates). A homemade sauce, so let us know how it goes!
Prepare a marinade for your crispy chicken thighs:
Want ultra-flavorful meat? Here's our secret recipe for a foolproof marinade! A few hours before cooking, place your meat in a freezer bag with the following ingredients:
- 2 tablespoons of olive oil
- 1 clove of garlic, minced
- A good teaspoon of paprika
- Salt and pepper, to taste
- Chopped fresh herbs of your choice (parsley, cilantro, chives, basil, etc.)
- A teaspoon of tomato paste.
Seal the bag and mix well for 1 to 2 minutes. Let the marinade sit in a cool place for a few hours before cooking.
Chef's tip: replace the salt with a little crumbled chicken stock cube and sprinkle with smoked chili pepper. A marvel!
How do you know when chicken thighs are cooked?
Cooking animal proteins like chicken thighs always raises questions: how do you know when a piece is cooked properly, cooked enough, but not too much? It's super simple to find out: pierce your chicken with a knife and observe the cooking juices that escape. If it's white or transparent, your chicken is cooked through!
Chef's tip: this solution also works well for oven cooking!
What are some tips for reheating a chicken thigh?
Place each portion, well spaced apart, on a baking sheet brushed with olive oil. Cover with aluminum foil and place in the oven at 200 degrees for about ten minutes.
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