Indulge in the timeless flavors of Rustic Tuscan Chicken Thighs, a traditional Italian recipe that tantalizes the taste buds, is effortlessly prepared, and delights even the most discerning palates. This rustic Italian twist on a classic fried chicken elevates the classic peasant dish to culinary excellence. Featuring coarsely chopped ingredients and a delectable sauce that naturally develops during the cooking process, this chicken masterpiece is destined to become a cherished family heirloom, a culinary legacy to be lovingly handed down through the generations.
Recipe and photo by Ken Amorosano
- 6 bone-in chicken thighs
- 4 cloves of garlic crushed, not chopped.
- 4 sprigs of Rosemary, whole.
- 2 Fresno Chilis split in half, seeds removed.
- 1/4 cup Olive Oil
- 1 cup all-purpose flour
- 1/4 cup of white wine
- Salt and pepper
Rinse chicken thighs and pat dry with paper towels.
Generously season thighs with salt and pepper, on all sides.
Just before frying, Dredge thighs lightly in flour.
In a medium-depth frying pan, heat oil over medium to high heat until light smoke appears. Oil needs to be very hot. Take precautions over splattering hot oil. Place thighs into pan skin-side down and fry until golden brown. Turn thighs over and reduce heat to low.
Evenly spread garlic and chopped Fresno Chilis on and around the thighs. Place whole Rosemary sprigs on top of thighs and add white wine.
Cover and simmer for 20 minutes.
After 20 minutes, remove the thighs to a serving platter. Stir and mix the remaining contents of the pan and pour over the thighs. Cover with aluminum foil and let rest for at least 10 minutes.
Serve chicken thighs, spooning the delicious sauces over each piece.
ROASTED BABY POTATOES
- 1 bag of baby potatoes of your choice
- 2 Large Shallots coarsely chopped.
- 2 Sprigs Rosemary, coarsely chopped (remove stems before chopping)
- 2 Tablespoons of Olive Oil
Preheat oven to 350 degrees.
In a medium oven-ready sauté pan, over medium heat, add olive oil.
Add Potatoes, Rosemary, and Shallots and sauté for 5 minutes, mixing all ingredients thoroughly.
After sautéing for 5 minutes, move the pan into the oven and bake for an additional 10 minutes, or until fork tender. Remove from the oven and serve immediately alongside chicken thighs.