Yep….. I got’em.
Million Dollar Thighs!
Creamy white and juicy.
Meaty with that nice caramelized crust on top.
Huh?… What?…. Sigh.
Get your head out of the gutter, you perverted puppies! I”m not talking about MY thighs…..
…although I kinda wish I was.
NO no, my lovely readers. I’m talking about a recipe that I found on YOUTUBE, called Million Dollar Chicken, done by Chef John on his Food Wishes channel. (link below). I LOVE this man’s recipes, but his sing-song-happity-hap voice makes me want to drive rusty nails into my ears with a ball peen hammer for relief.
ANYWAYYY… he uses a whole chicken, but I had only thighs on hand, and you know how cool I am, I just subbed thighs instead. I’m sure you could use whatever chicken pieces struck your fancy, but be sure to adjust cooking time.
What makes it worth the Million Dollar name? Chicken, cream, lemon, fried bread… need I say more?
Trust me beauties, this little dish will literally blow your whole daily caloric/fat allowance to cholesterol hell in one little sitting… but it will be sooooo worth it.
Here we go!
Use an old bagette or any other stale, day old bread. It MUST be day old, and kinda hard and crusty, or you will cry at the mushy, gross pablum-ness of it all. Oil your dish before placing a few pieces down. According the recipe, it asked to oil the top of the bread as well, but really, don’t. I did, but found you don’t need it.
Save the calories, honey.
The recipe asked to stuff the bird with thyme, garlic and lemon and then season with salt and pepper. I sprinkled a few pinches of thyme and the zest from one lemon, garlic and S&P on top of the thighs to achieve the same taste. My way is soo much easier I think.
He puts the bird in a super hot oven (450) for an hour. I put my thighs in at 350 with an idea to roast them for 45 minutes or so.
While your waiting, make your sauce to smother those little cute thighs.
I used 1/2 cup of creme fraiche, lemon zest, the juice of one lemon, one GRATED shallot (that’s what the weird thing is that you see floating around in the cream), salt and pepper. The recipe called for one teaspoon of Aleppo pepper, that I COMPLETELY FORGOT to add in. And.. truth be told, I didn’t have any fancy shmancy Aleppo pepper anyway. But, assuming you won’t be a moron like myself, you’ll want to add the Aleppo pepper into the cream mixture at this point. If you don’t have Aleppo pepper on hand (who does, really?), an alternative to use is 3 parts sweet paprika to one part cayenne. Thanks Friend Kim and Chef Simon for the alternative pepper recipe!
At the 20 minute mark, move the chicken out of the way, and tong those little pieces of toasty love over to brown on the other side, and replace the chicken on top the bread……..
…..and then baste the living crap out of your chicken. Go overboard on the basting. If, while you’re basting, you think ‘oh that’s enough’, no, it’s not. Baste some more. Throw it back in the oven for ten minutes.
Ten minutes later, baste again and return for another 10 minutes.
At the last five-minute mark, throw on your flame thrower. If you are not skilled at using a flame thrower on your food – your broiler will do as well. Watch it like a hawk people, burnt bird is just so wrong. When it gets all crusty and caramelized on top, take it out, and let it sit for a few minutes.
Plate it up!!!
If there is extra sauce left over, slice the thighs a bit and arrange them on the bread, and pour the remaining sauce over the thighs.
Sweet Mother of baby Jesus. The way this tastes is nothing short of beautiful, if it can be described that way. The thighs are super nice and juicy with a crunchy skin, and it loves up it’s best friend, the crunchy toasted bread. Salty tings from the seasoning and lemony twangs from the zest-infused sauce on a crunchy, but soft toasted bread that’s saturated with a chickeny-cream goodness, is delectable. It might even make your inner fattie, or I mean foodie, scream with glee.
So, if after eating this little bundle of everything right in the world, you haven’t passed out in a creamy caloric induced snooze,
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Come on now,.. don’t be chicken! (haha……………….ha.)
Youtube link here: http://www.youtube.com/watch?v=kHw67wim0Vk