TennesseeTuxedo
May 10th, 2009, 01:56 PM
Chicken Dinner For Four Under $10
Ingredients:
8 chicken thighs, skin on and bones removed
2 tsp course sea salt
6 tbs. butter, melted
2 tbs garlic, minced
1 tsp. bay leaf, ground
1 cup tomato, peeled, seeded, and diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
3 tbs. white wine vinegar
3-4 tbs. olive oil
salt and freshly ground black pepper
Directions:
1. Season chicken with salt (have your family clap a lot here).
2. In a small bowl, combine butter, garlic and bay leaf.
3. Place the chicken skin-side down in the pan and brush with the butter-garlic blend. Cook for seven minutes, turn over, and baste with more of the butter mixture. Continue to cook for another seven minutes, turn back to the skin side and cook for seven minutes more. Turn over one last time and cook until a thermometer inserted into the deepest portion of the thigh registers 160 degrees to 165 degrees (about 7 minutes longer). Remove from pan. Serves four to six.
4. For the Brazilian vinaigrette salsa, combine diced tomato, red and green bell peppers, white wine vinegar, olive oil and salt and pepper in a medium bowl and stir well. Allow it to sit at room temperature for at least an hour before serving.
Ingredients:
8 chicken thighs, skin on and bones removed
2 tsp course sea salt
6 tbs. butter, melted
2 tbs garlic, minced
1 tsp. bay leaf, ground
1 cup tomato, peeled, seeded, and diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
3 tbs. white wine vinegar
3-4 tbs. olive oil
salt and freshly ground black pepper
Directions:
1. Season chicken with salt (have your family clap a lot here).
2. In a small bowl, combine butter, garlic and bay leaf.
3. Place the chicken skin-side down in the pan and brush with the butter-garlic blend. Cook for seven minutes, turn over, and baste with more of the butter mixture. Continue to cook for another seven minutes, turn back to the skin side and cook for seven minutes more. Turn over one last time and cook until a thermometer inserted into the deepest portion of the thigh registers 160 degrees to 165 degrees (about 7 minutes longer). Remove from pan. Serves four to six.
4. For the Brazilian vinaigrette salsa, combine diced tomato, red and green bell peppers, white wine vinegar, olive oil and salt and pepper in a medium bowl and stir well. Allow it to sit at room temperature for at least an hour before serving.