Crispy Chicken Thighs

I went searching for a new recipe that included chicken thighs and shitake mushrooms and I ran across this one . . . it definitely did not disappoint.  The skin on the chicken thighs was super crispy and the flavor was fantastic!

1 Tbsp olive oil

1 cup thinly-sliced shallots

Kosher salt

6 bone-in, skin-on chicken thighs

3 oz Monterey Umami Stir Fry sliced shiitake, oyster and baby bella mushrooms

6 garlic cloves, peeled and minced

1/4 tsp freshly ground black pepper

1 cup chicken stock

1 tsp fish sauce

1/4 cup sliced green onions

1/4 cup roughly chopped fresh parsley

Preheat the oven to 450 degrees.

Heat a 12" oven-safe heavy skillet over medium heat.  Add the olive oil and sliced shallots and a sprinkle of salt.  Cook until the shallots are softened, stirring occasionally, 5 - 10 minutes.  

Sprinkle kosher salt liberally (about 2 tsp) on both sides of the chicken thighs.

Thinly slice the mushrooms.

Once the shallots have wilted, add the sliced mushrooms and garlic to the pan.

Stir-fry for about a minute or until aromatic.  Transfer the vegetables to a plate.  

Return the pan to the stovetop, wipe out any remnants with a paper towel and increase the heat to medium-high.  Sear the chicken thighs, skin-side down, in the hot pan until nicely browned and crispy, about 5 minutes. 

While the skin is crisping, add freshly ground pepper to the meaty side.  

When the skin is golden brown, flip the pieces over and cook for 2 minutes more. 

Stir the fish sauce into the broth and pour it into the pan, making sure to avoid pouring the liquid on the crispy skin.

Add the reserved shallots, mushrooms and garlic back to the pan, tucking them in between the chicken pieces.  Make sure not to cover the skin.  

Transfer the pan to the hot oven and roast the chicken for 15 - 20 minutes or until the internal temp of the chicken is165 degrees.  

Slice the scallions and parsley.

Remove from the oven and garnish with sliced scallions and parsley.

Sweet-Tea Ribs with Lemony Potato Salad

I'm always on the lookout for new ways to prepare foods I love.  Ribs are a favorite of mine, and I found this recipe on Food Network and it does not disappoint.  

6 bags black tea (any kind)

1/4 cup plus 2 Tbsp packed brown sugar

Kosher salt and freshly ground pepper

1 orange

2 racks baby back ribs (about 2 lbs)

2 lbs russet potatoes, peeled and cut into 3/4" chunks

1/2 cup mayonnaise

1 Tbsp chopped fresh parsley

1 lemon

Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 tsp salt and 1/4 tsp pepper.  Grate in the orange zest.  Pat the ribs dry and trim the membrane from the underside.  Rub the tea mixture over the ribs; place in a roasting pan, meat-side up, and bring to room temperature, about 20 minutes. 

Preheat the oven to 275 degrees.  Steep the remaining 3 tea bags in 2 cups boiling water, about 5 minutes.  Discard the bags and stir in the remaining 2 Tbsp brown sugar and the juice of half the orange.  Pour the mixture around the ribs in the pan.  Cover with foil and roast until tender, about 1 1/2 hours.  

Meanwhile, put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 5 minutes.  Drain and cool slightly.  Mix the mayonnaise and parsley in a large bowl.  Grate in the zest of half the lemon; add the juice of the lemon half.  Fold in the potatoes and add 1 1/2 tsp salt, adn pepper to taste.  Refrigerate until ready to serve.  

Remove the ribs from the oven and increase the temperature to 450 degrees.  Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat.  Baste the ribs with some of the liquid, then return to the oven and cook, uncovered, basting a few times, until the ribs are dark and glazed, 20 - 30 minutes.  

When the remaining liquid in the saucepan is syrupy, add lemon juice to taste.  Brush the ribs with the glaze.  Cut the racks into pieces and serve with potato salad.