2.17.2009

Herbed Butter Chicken

MONSTER lurves chicken.
Chicken skin still kinda creeps me out... Doesn't it just look weird?
The usual suspects.
MONSTER lurves chicken. Did I already mention that? He moves pretty quickly around food though...
Butter.
Jameson and gingerale.
Garlic.
Why are these things so hard to open?
Use about a teaspoon of each herb/spice.
And just dump it in the butter.
You need about 1 tablspoon of butter for each thigh/breast that you're making.
Add salt & pepper and mix.
Just smash it all around. I didn't use a fork, the butter get stuck between the tongs and well, it doesn't get to where it's supposed to be. On the chicken.
Loosen the skin from the meat with a spoon, but don't get it all the way off.
With a small spoon, put one tablespoon of the butter mixture into the chicken. You can also stuff with herbed goat cheese, but this tastes better, it gets nice and crispy.
See the butter?
Mmm... they don't look very good yet, but trust me, they will!
Sprinkle with salt and pepper, drizzle a little bit of olive oil over the chicken.
Heat a pan over medium high heat and put the chicken in skin side down.
Flip after the skin has browned and is nice and crispy. Finish off in the oven for 12 - 15 minutes.
The smell is overwhelmingly fabulous.
Mmm... it's so food and crispy and yummy.
Ok, so maybe it's not that good for you, but it tastes so great.
Herbed Butter Chicken
4 chicken thighs
4 - 5 tbsp unsalted butter
1 tsp each basil, thyme, McCormick's seasoning
1 clove garlic, chopped
Olive oil
Salt and pepper
Mix the herbs and garlic with the butter.
Stuff the butter mix into the chicken.
Sear, skin side down for 5 - 7 minutes, flip and finish off in an oven that's been heated to 425 degrees.
Serve with wild rice.
Enjoy!

4 comments:

Joelen said...

Your herb butter sounds fantastic and what a great idea to use it on chicken!

Nicole said...

Um, I have to admit that I have a hard time reading your posts that have pictures of raw chicken in them. But your recipes sound delicious! :)

Patty said...

It took me well over three years to muster up the courage to buy chicken with the skin on. I still have problems with a fabulous gag reflex, hence why I generally have alcohol when cooking with raw chicken! Blech…

Donna-FFW said...

This recipe looks fabulous. Simple and delicious! Perfect weeknihgt meal. Cute doggie! LOVE herbed butter. use a basil butter on grilled flank that I am fond of!