Directions

Rub of Choice

1. Find a rub you like for chicken and add in 2 teaspoons of sugar – this is to help sear the skinless breast. Coarse rubs are our favorite.

Chicken Thighs

1. Remove chicken from the fridge 30 minutes before cooking. Pat dry the thighs to remove any moisture. Season both sides generously with the rub making sure that you can visibly see sugar on both sides of the chicken. If there is skin on, lift of the skin and coat under the skin with a generous coat of coarse rub.

2. Using a cast iron pan, turn on the stove top to a medium high temp. Add olive oil (or whatever oil you use), allow the skillet to get to very hot. Place the thighs face down and sear for 5 minutes (move them around the pan). Please note, DO NOT OVERCROWD THE PAN – This creates a different cooking method called boiling – and less tasty. If you have skin on, lower the heat to a medium low after 3 minutes (if not keep it at medium high) – this is to prevent the skin from burning. Use your spoon to baste the top of the thighs with the hot oil. When ready, flip the thighs and let sear for another 5 minutes.

3. Just before removing, add in a tablespoon of butter and 1 sprig per thigh. Tilt the pan down and have the butter melt into the oil. With a sprig of thyme on each thigh, take your spoon and baste each thigh with the oil/butter mix, on top of the thyme. Do this 5-6 times each thigh.

4. Remove the thighs from the pan and place on a cooling/baking rack.

5. In a sauce pan on medium high heat, add the Sweet/Tangy sauce and ¼ cup beef stock. Let heat up a bit. After a minute, add 1 tablespoon butter. Cook for another minute and add in another ¼ cup of beef stock. Let cook down (reduce). When you see the sides start to cook off, the sauce is ready. 2-3 minutes.

6. Plate the thighs on separate plates and with spoon, pour the sauce over the thighs. Sprinkle finely chopped chives on top.

7. A safe internal temperature to eat chicken is 165F. Please use a meat thermometer to determine the internal temperature.