Poultry

Pan-Roasted Rosemary Chicken Thighs

Pan-Roasted Rosemary Chicken Thighs

The thing is, I’m kind of obsessed with rosemary.

Nearly every time I pass by a bunch at the market, I always stop to smell them. If I come across a rosemary bush during my walks with Bella, I always brush my hand across the top so that the oils will release and the scent will stay with me.

I’ve got issues, I know.

Pan-Roasted Rosemary Chicken Thighs

At the farmers market last Saturday, I grabbed a huge bunch and decided that my meals for the week would all feature rosemary. I marinated prawns in them to top some pizzas, roasted some pistachios with chopped rosemary and garlic, brined some pork chops with rosemary and lemon, bottled some rosemary infused olive oil, and made a huge batch of pan-roasted rosemary chicken thighs in my cast iron skillet.

This recipe is a nod to all of those delicious spots that make European-style rotisserie chicken. A whole chicken is marinated in fresh herbs (yep-rosemary!) and garlic, which are then slowly spun and roasted. Extra bonus? The establishments that place a tray of new potatoes underneath the spinning chicken so that all of those spectacularly flavored juices fall down and infuse the potatoes.

I’m drooling.

Pan-Roasted Rosemary Chicken Thighs

Since I don’t happen to own a rotisserie (ahem…birthday is in May folks!), I decided to turn to my trusty cast irons to sear and render down some chicken before roasting them in the oven. But before any of that happened, I marinated the chicken (I prefer chicken thighs) in an obscene amount of fresh rosemary, garlic, lemon zest and a few other spices overnight. If you don’t have that kind of time, you could do it for about 6 hours but overnight is best. After the chicken has roasted, the skillet is quickly deglazed with wine and stock for a light sauce.

The end results? Perfectly moist and aromatic chicken.

If you prefer white meat, you could substitute with chicken breast. But do yourself a favor and make sure you use bone-in. You’ll get SO much more flavor and the meat tends to be more moist.

Now excuse me as I go enroll myself in a Rosemary Addiction Group.

____________________________________________________

Pan-Roasted Rosemary Chicken Thighs

Ingredients:
½ cup chopped rosemary
¼ cup minced garlic
zest of 1 lemon
½ teaspoon red chili flakes
1 tablespoon kosher salt
½ teaspoon black pepper
¼ cup olive oil
2 pounds chicken thighs (bone-in, skin on)
2 tablespoons vegetable oil
½ cup low sodium chicken stock
½ cup white wine
1 tablespoon unsalted butter (optional)

In a bowl, mix together the rosemary, garlic, lemon zest, red chili flakes, salt, pepper and olive oil. Place the chicken in a large shallow dish or gallon sized resealable bags. Pour the herb mixture over the chicken and turn to coat well. Cover and refrigerate for 6-8 hours, or preferably overnight.

Remove the chicken from the refrigerator about 30 minutes before cooking. Preheat oven to 450 degrees F.

Heat the vegetable oil in a large cast iron skillet or other oven proof skillet over medium heat. When the oil begins to shimmer, take each chicken thigh and wipe off any excess marinade. Carefully lay each piece into the skillet, skin side down. Allow the skin to crisp and become golden brown, about 5-7 minutes. Once browned, turn each chicken thigh over. Since a good amount of the fat would have rendered out of the chicken, carefully spoon out and discard. Transfer the skillet to the oven.

Roast the chicken for an additional 10-15 minutes depending on the size. If pierced with the tip of a knife, the juices should run clear or use a thermometer and roast until internal temperature reaches 160-165 degrees F.

Pull the skillet from the oven and transfer the chicken to a plate. Cover with foil. Return the skillet to the stove and over medium-high heat, pour in the chicken stock and white wine. Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits. Allow the liquids to come to a boil and reduce for 2-3 minutes. Stir in the butter (optional). Adjust with additional kosher salt or pepper as needed.

Place the chicken back into the skillet and serve. Alternatively, you can spoon the pan sauce over chicken thighs and serve.

Enjoy!

 

Advertisements
Seafood · Vietnamese

Cá Nướng {Vietnamese Roasted Fish}

Cá Nướng {Vietnamese Roasted Fish}

Cá Nướng is a really common Vietnamese dish of roasted fish. And although it’s most often made with catfish because of its firm and somewhat fatty flesh, you can use any fish that can hold up to high heat while still staying moist.

When given the choice, I recommend roasting a whole fish. Not only does it help retain moisture but you’ll almost always get a better flavor when you cook your proteins bone-in.

Cá Nướng {Vietnamese Roasted Fish}

This is when it’s so nifty to have a trusted fishmonger — or in my case, an Asian grocery store, nearby. The latter almost always has live catfish on hand (so you’ll know it’s super fresh) and both options can do the dirty work for you –which I totally appreciate as I hate cleaning fish.

And don’t be surprised to see your once silver/black catfish “turn” white when it comes back cleaned for you. Many fishmongers will scrub the catfish skin to remove the dark outer layer. Although it’s completely edible, the darker skin does make your fish taste a tad “fishier” so the extra scrub down is a good thing.

Cá Nướng {Vietnamese Roasted Fish}

I’ve adopted my eldest seester’s method of preparing Cá Nướng which is not only easy to do but is rather simple when seasoning the fish. A lot of folks will use a variety of aromatics and spices to marinate it. But since you’ll typically dunk the roasted fish into a nước chấm (dipping sauce), you can stick with a minimal preparation before cooking the fish as the sauce will provide the extra flavor punch.

Cá Nướng {Vietnamese Roasted Fish}

Cá Nướng can be served over rice, with vermicelli noodles, inside a bánh mì (sandwich) or how we typically like it —cuốn bánh tráng (wrapped in rice paper).

The rolls are filled with tons of fresh herbs and veggies that when combined with the roasted fish, is absolutely amazing. They have tons of different textures, knock-out flavor and are deliciously light on the tummy.

Cá Nướng {Vietnamese Roasted Fish}

Serving your Cá Nướng as spring rolls is also a fantastic way to entertain family-style and would be a prefect al fresco dining option during the upcoming warm months. Your guests will love making their own rolls and adding their favorite items inside.

And don’t let the ingredients list and recipe fool you. It may seem like a lot of different components but it’s not difficult at all. You can also prepare many of the components in advance to cut down on prep time.

Easy and delish……Total Nguyen-Win!

 

______________________________________________

Cá Nướng {Vietnamese Roasted Fish}

Ingredients:

¼ cup vegetable oil
¼ cup chopped scallions
1 whole catfish (2-3 pounds), cleaned/scaled with head removed
1 teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon kosher salt
2 scallions stalks
½ cup fried shallots
¼ cup roughly chopped peanuts
1 cup roughly chopped fresh cilantro leaves

For Nước Chấm dipping sauce:
¼ cup nước mắm (fish sauce)
¼ cup sugar
¼ cup  fresh lime juice,
2 tablespoons warm  water,
1 finely minced garlic clove
1 teaspoon chili paste, more to taste

Serve with:
1 package bánh tráng (dried rice paper sheets)
lettuce leaves
1 small cucumber, thinly sliced
1 cup đồ chua (pickled carrots and daikon slices)
fresh mint leaves
fresh Vietnamese cilantro leaves
fresh Thai basil leaves
whole Thai chiles
lime wedges

Prepare scallion oil (hành mơ):  In a sauté pan, slowly heat the vegetable oil over low. Add the chopped scallions. Cook the scallions until they are wilted but still bright green–approximately 2-3 minutes. Pull from heat and allow the scallion oil to cool until room temperature.

Rinse the fish with cool water and pat dry with paper towels. Coat the fish with the scallion oil and season the exterior and interior with the garlic powder, black pepper and kosher salt. Stuff the fish cavity with the scallion stalks and prop it upwards on a baking tray. Allow the fish to marinate for 20 minutes.

While the fish marinates, prepare the nước chấm.  Whisk all the items together in a small bowl. Add chili paste to taste. Set aside.

Roast the fish in an oven heated to 400 degrees F for approximately 25-30 minutes or until the flesh is opaque and cooked through. Turn on the broiler of your oven and broil the fish for about 60-90 seconds to slightly crisp & brown the skin. Remove the fish from the oven and transfer to a platter. Top the fish with the fried shallots, chopped peanuts and cilantro leaves.

To serve the fish as a spring roll (bánh tráng cuốn), dip one rice paper sheet in warm water and place on a plate/flat surface. The rice paper will slowly become pliable. Lay one piece of lettuce in the middle of the sheet and top with some of the fresh herbs, đồ chua, cucumber slices and pieces of the fish. Spoon some of the peanuts and fried shallots on top. Tightly roll the bottom of the rice paper over the mound and then fold the sides in. Continue rolling the rice paper up until you’ve created a secured roll.

Serve the rolls and fish with the nước chấm. Ăn ngon!