My F&W
quick save (...)
Crisp Chicken Thighs with Peas and Carrots
© John Kernick

Crisp Chicken Thighs with Peas and Carrots

  • TOTAL TIME: 1 HR Plus 2 hours marinating
  • SERVINGS: 4
  • STAFF-FAVORITE

Hugh Acheson serves his crispy pan-fried chicken with a quick and totally delicious hot-sauce butter on a bright, fun salad of peas and carrots.

  1. Four 1/2-pound, bone-in chicken thighs with skin
  2. 1 cup buttermilk
  3. 1 cup all-purpose flour
  4. 1 teaspoon kosher salt, plus more for seasoning
  5. Pinch of cayenne
  6. Pinch of dry mustard powder
  7. 1/2 cup vegetable shortening
  8. 1 cup frozen peas
  9. 3/4 pound bunch carrots with tops, tops reserved and carrots thinly sliced on the bias
  10. 1 tablespoon fresh lemon juice
  11. 1 tablespoon extra-virgin olive oil
  12. 1/4 cup small mint leaves
  13. 2 tablespoons cider vinegar
  14. 4 tablespoons cold unsalted butter, cut into 1/2-inch cubes
  15. 2 tablespoons Louisiana-style hot sauce, such as Tabasco
  1. In a sturdy resealable plastic bag, combine the chicken and buttermilk and marinate in the refrigerator for 2 hours.
  2. Preheat the oven to 425°. Place the flour in a large bowl. In a small bowl, stir the 1 teaspoon of salt with the cayenne and mustard powder. Remove the chicken from the marinade, letting the excess drip off, and transfer the chicken to a large plate. Season the chicken all over with the salt mixture.
  3. Set a rack over a baking sheet. In a large cast-iron skillet, heat the shortening until it shimmers. Dredge the chicken in the flour, then fry over moderately high heat, turning, until deep golden, 7 to 8 minutes. Transfer the chicken to the rack and bake for about 25 minutes, until crispy and the juices run clear when a thigh is pierced.
  4. Meanwhile, in a small saucepan of boiling water, blanch the peas for 1 minute. Drain and cool under cold water. Drain well and transfer to a medium bowl. Add the carrots, lemon juice, olive oil and mint. Chop enough carrot tops to make 1/3 cup and add to the bowl. Season with salt and toss to coat.
  5. In the saucepan, bring the vinegar to a simmer. Reduce the heat to low and whisk in the butter, one cube at a time, until incorporated. Whisk in the hot sauce and remove from the heat. Transfer the vegetables to a platter, top with the chicken and serve the buttery hot sauce on the side.

Suggested Pairing

Minerally Sauvignon Blanc.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.