Bone-In Chicken Thigh(s) Sauteed and Baked in an Old Farberware Pan

Bone-In Chicken Thigh, Sauteed and Baked, Hunter Hill, Hagerstwo

Bone-in chicken breast with garlic, shallot, red pepper, thyme, spring onion.

Bone-In Chicken Thigh, Sauteed and Baked, Hunter Hill, Hagerstwo

Bone-in chicken breast with garlic, shallot, red pepper, thyme, spring onion. Note phenolic handle on 10-inch Farberware sautee pan.

To the jokes and question related to cooking for one, one might respond, “No, it’s not easy (if you’re working up from scratch) and because  . . . it is easy and much less expensive and logistically easier than dining out with the aim of enjoying similar food and drink (it was a Bloody Mary this Sunday afternoon).

Among the principles: what’s already in the freezer, fridge, cupboard, and pantry?

🙂

Laziness may be the reward of good or improving general shopping skills.

On this session it may helped to have had too much thyme on my hands (  . . . sorry) plus, in the cupboard, a shrinking shallot (proven speckled when cut and for that cause cut in half with the good portion kept).

As deduced from the early flock of YouTube videos, the basic past preparation steps: season and sear the skin; remove the thighs and throw down a layer of onion or whatever (I had the red pepper and had chopped a few cloves of garlic in prep); place the chicken skin up in the pan; and bake, and here in deference to the limits of the old phenolic handle, 350-deg. / 35 minutes seemed good.  At removal, the chicken registered 155-deg.F.+ by a little bit.

Possibly too much too much: oil and butter for the saute.

Cool: rubbing butter in between the skin and meat of each thigh; adding to each for the over: finely chopped garlic and a few shakes of smoked paprika; and the very simple cool spring onion and parsley on top.

For next time: rustic bread for sopping or rice, perhaps as a base.

Off-stage: Romaine-based salad.

Photography after-the-fact.  Half the meal is missing — I was hungry.  Camera: Lumix Lx5, hand held with a circular polarizing filter on the adapter barrel; light sources: indirect window and overhead hood bulb.

I may have overdone it with the whole thyme spring, but the little package has been ageing two weeks or so in the fridge, which gets at the problem with “cooking for one” — most of what’s on the market has been packaged for families.

Workarounds: shop daily or repackage for the freezer.

As part of apartment ecology, two thighs were packed together and thrown into the freeze as winter conditions descended on the mid-Atlantic and yesterday removed as part of clearing ALL food remaining from that time or later.

Plan averted: purchasing a package of tagine-style marinade and leaving to simmer — I had wanted to see what I might do from raw ingredients.

It was awesome good.

This entry was posted in Food, Home Cooking, Hunter Hill, Lumix Lx5, Photography, Snapshots, Uncategorized and tagged , , , . Bookmark the permalink.

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