Searing chicken thighs.
LOS ANGELES — October 19, 2011 — Almost all foods that are sautéed start in a hot pan, except chicken with the skin on. Why? Because a hot pan will shrink the chicken skin. When the skin is shriveled it exposes the meat of the chicken, preventing it from browning evenly.
Presentation is important in all meals and a nicely browned chicken can show just how talented you are.
Searing with the skin on:
- Remove the chicken from the package and rinse thoroughly, pull off any loose pieces of fat or bone.
- Place in a marinade for a few hours (if desired).
- Remove the chicken from the marinade and pat it dry with a dry paper towel.
- Season your chicken with salt and pepper.
- In a large sauté pan add oil (rapeseed, canola or any other oil that has a high burning point), then add the chicken skin, skin side down and turn on the heat to a medium low.
- Wait a few minutes then increase the heat to medium high to a high (keep close supervision over the chicken). As the heat slowly increases it will raise the temperature and cook the skin without shrinking it and then it will brown the chicken skin slowly.
- If the skin begins to burn, turn the heat down or add a little more fat to the pan.
- Once the pan is hot and the chicken is browning, add a pat of butter to enhance the brown color, and it will give the chicken a delicious flavor and a nice sheen.
- Flip the chicken once the skin is at the desired color and place in a hot oven to finish cooking. Place the chicken in the oven either with liquid for more flavor or without.
Seared chicken thigh from Chef Mary's kitchen. October 19, 2011.
A hot pan gives most food an immediate brown color and prevents water from leaking onto the pan (water will prevent browning), however, chicken with the skin on is the exception to this rule. Remember, a good cook cares as much about presentation as he or she does about taste.
Happy Cooking!
Chef Mary
For more great cooking tips, recipes and stories from Chef Mary, visit her blog. To learn more about Chef Mary, check out her Hail Mary's, Inc. Web site. E-mail questions for Ask Chef Mary Fridays to mary@hailmarysinc.com or click the Ask Chef Mary link above.
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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen.
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