Crispy sauteed chicken thighs with a delicious blueberry salad-
The perfect meal for a hot summer day.
4 bone-in, skin-in chicken thighs
2 T olive oil
1- 6 ounce pkg fresh blueberries
4 cups arugula
1 cup thinly sliced red onions
1/2 cup fresh basil leaves
Balsamic Vinaigrette (I use Emeril’s recipe or you can use a purchased one.)
2 T crumbled blue cheese (optional)
|Dry the chicken thighs with paper towels, in order to crisp the skin.
Sprinkle generously with kosher salt and fresh-ground pepper.
|Add olive oil to a heavy skillet until medium-hot. (I prefer cast ion.)
Place the chicken, skin side down in the skillet and sear until the
skin is crispy, about 4 minutes.
|Flip the chicken and sear on the other side for about 3 minutes.
Slip the skillet into a 375 degree oven for about 6-7 minutes.
| While the chicken finishes in the oven, slice the onion and
add arugula and torn basil to a bowl.
| Remove the chicken thighs from the oven and check the temperature. in the
thickest part (being careful the thermometer doesn’t touch the bone).
It should be 165-170 degrees.
Notice that crispy skin with only 2 T of oil for the whole meal.