1 September 2013

* Buttered Parmesan Chicken Thighs

Buttered Parmesan Chicken Thighs Recipe
Sometimes, just a simple change to how you'd normally prepare something for cooking and eating - makes you feel as though you've just discovered that you can't get pregnant simply by kissing a boy.... yup... honestly thought that could happen and had, in fact, planned to have a baby that way. Right up until I was seven and asked a few too many questions one Sunday morning, when lying in bed with my mum, dad and baby bruvver...

...Since then I have lived by the philosophy that if you don't want to know the answer... don't ask the bloody question.

I did want to know whether or not I could use melted butter, instead of eggs and flour as a base/glue to coat these chicken thighs with though (before dipping them in everything else)- so I gave it a shot and I am NEVER going back. I made "MmmmmMMMMMM" noises all the way through  dinner until Neil put his knife and fork down and raised his eyebrows at me. Neil never puts his knife and fork down until he's finished inhaling his food. I shut up. For about a second.

No, it's not overly health conscious of me to have used butter, but I rarely use it in cooking and on this occasion it was worth it. It took a rather familiar and placid meal and added a comforting depth of flavour to it, that it was previously missing.

We ate ours with new potatoes and vegetables, and the leftovers went into a couple of tiger rolls for Neil's packed lunch the following day. 

Just looking at the photographs of this, whilst I'm typing, is making me think we'll be having this again - or something else dipped in butter - pretty soon.

Oh Oh OH... SPINACH DIPPED IN BUTTER... food heaven or what?!?

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Buttered Parmesan Chicken Thighs Recipe

Serves 2 - 3 
Buttered Parmesan Chicken Thighs Recipe 
Prep time - 20 minutes
Cooking time - 20 - 30 minutes
Total time - 40 - 50 minutes

You will need
A baking sheet lined with baking parchment

Ingredients
5 or 6 chicken thighs
3 tbsps butter
1 tbsp Dijon mustard
100g fresh bread crumbs (white or wholemeal)
1 tbsp dried parsley
3 tbsps grated Parmesan
salt and pepper

Method
  • Preheat oven to 190c/170c fan/375 f.
  • Using a sharp knife, skin and de-bone the chicken thighs (if you haven't bought them that way)
  • Place the butter on a heat proof plate and melt in the microwave - takes less than 30 seconds.
  • Using a fork or whisk - stir the mustard into the butter.
  • On a separate plate combine the bread crumbs, parsley, Parmesan and a pinch each of salt and pepper.
  • Dip each chicken thigh, in turn, into the butter and mustard and then into the bread crumb mixture - coating both sides.
  • Place on the baking sheet and cook in the oven for 20 - 30 minutes until chicken is cooked through and the crumbs are golden and crispy.

EAT

Buttered Parmesan Chicken Thighs Recipe

NOTE: You can leave the bone in the chicken thighs, just make sure to cook for a bit longer (maybe 10 - 15 minutes). You can also use fresh parsley here. I didn't because I wanted to use up some dried that was in the cupboard considering suicide. I saved it. Coz I ate it.

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18 comments :

  1. Oh chicken dipped in butter I am drooling here.I would love to start from the beautiful crispy edges.
    Kissing is misunderstood by young girls all over the world he heee...

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    Replies
    1. It is, isn't it - I'm so glad it wasn't just me. I shocked the living daylights out of my little girlfriends, the next day at school :D

      I had a couple of little bits of chicken left over and made nuggets with them using this method... Oh. My. God!!!

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  2. Whoa..that easy? You're a genius, Abbe. I'm going to be coating a lot of things with butter... :D

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    Replies
    1. :D I dipped my tongue in butter earlier. It was soooooo wrong, and yet soooooo right ;-)

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  3. followed recipe exactly, but all the juice came out of the chicken and made everything soggy. disappointed to say the least :-(

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    Replies
    1. Hi Lauren - sorry your chicken wasn't very nice. It's so difficult to buy decent meat at a decent price without it being injected with water first. I've had the same issue with frozen chicken breasts in the past, but never with fresh thigh meat :/

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  4. Hello from Imperial MO. I have this in the oven now...... mmmmm mmmmmm it smells too GOOD! It's a keeper in our house :) Thank you from Jaci

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    Replies
    1. Thanks, Jaci! I hope you enjoyed your dinner :D We're having this again on Wednesday, hubby loves it when there's leftovers ;-)

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  5. About to make this tonight can't wait to try it!! :)

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  6. I'm trying this immediately

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    Replies
    1. I'm just about to cook it again, myself - I hope you enjoyed it :)

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  7. I just made this tonight, and had the same reactions with "MMMM's"! I thawed the chicken in the sink this afternoon and most of the moisture seemed to be in the bag. I washed and patted the chicken dry so everything would crisp up nicely(I was worried about the experience another person had with the water injected chicken, I dont know if drying the chicken helped) . We used THREE bone-in chicken thighs, and didnt alter the amount of anything else in the recipe and all the bread crumb mixture along with the Dijon and butter paste was used coating both sides of the chicken. It took 45 mins to cook the chicken to a perfectly moist 160, our chicken wasnt pink at all! Perfect will make again, thank you VERY much for sharing this recipe, along with informing the users bone in chicken takes longer to cook!

    ReplyDelete
    Replies
    1. Justice, thank you so much for such a positive and helpful comment. I am always concerned that although my recipes work for me, they may not work in the same way for others - mainly because our ovens are all so very different. I'm very glad you enjoyed your dinner - next time you need to send me an invitation ;-) xx

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  8. can i make this with chicken drumsticks?

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    Replies
    1. I should think so, but you'd have to be careful not to over/under cook them. I'll be honest and say I never ever cook with chicken drumsticks so can't help with timing and/or temperatures. I don't like 'em so I don't cook 'em.

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  9. Making this right now! Had to alter for a crowd and just had regular mustard. Smells delish. ...we shall see.

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  10. I'm not a mustard fan, can you give me any other idea instead of the mustard to use?

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Thanks for dropping in to read my recipes (and ramblings). I love it when you let me know what you think - so please leave a comment and I promise to take the time to reply!

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