Chicken thigh, as for my taste, is the most delicious part of this bird.
It actually tastes like this. It is juicy - that's two. And it's not as dense as the shin, that's three. In my opinion, these reasons are enough to become a "favorite". Yes, breast, as they say, is healthier, but all the same? choosing between the thigh and the breast, I will choose the thigh.
By the way, for one more reason - you can't make such yummy from the breast!
The thigh can be made golden, fried, with an amazing crust, and you do not need to fuss for this. Such a trick will not work with the breast, the breast is for other purposes.
And therefore today - a thigh from which salivates. Quite unusual, but cooking is as easy as shelling pears. Usually, having tasted such a thigh, they say: is this really chicken? And they wonder why they themselves did not cook this before.
We take:
- 500 grams of thighs
- A spoonful of vegetable and a couple of tablespoons of butter
- A couple of cloves of garlic
- A little rosemary (fresh, in twigs), how much - then decide for yourself how much you like it. In principle, rosemary can be excluded here.
- A little thyme (you can fresh, you can - dried)
- Half a glass of cranberries
- 60-90 milliliters of balsamic vinegar
- A spoonful (or a little more, you need to taste) sugar
- Zest from one orange
How we cook:
We turn on the oven to 220, and while it is warming up, put a frying pan on the burner. Pour a little oil into it and put the thighs with the skin down - to brown them. As soon as they become golden and crispy in appearance, remove from the pan, and send a couple of tablespoons of butter to it.
When the butter is melted, add the cranberries, vinegar, crushed garlic, sugar and orange peel. Cook for a couple of minutes, stirring, over high heat - so that the cranberries give juice.
Now we put the chicken in it, sprinkle with herbs and - in the oven, bake, about twenty minutes somewhere, until the sauce thickens.
And there you can eat!
Enjoy your meal!