Tuesday dinner: Salt-cured chicken thighs

I‘m a big fan of Bon Appetit. It’s a thorough magazine with generally well thought out and tested recipes. I’ve learned a lot from reading it each month and find it pretty useful. More often than not, the recipes I pick up work well.

This was not one of those occasions.

For a roasted chicken thigh, this recipe was average. The salt curing didn’t do much more than make the chicken taste, well, extra salty. The pan drippings were ordinary, and the cooking time was…off.

BA listed the cooking time at about 20 minutes. Sure, I went with a bone-in thigh instead of a bone-in breast, but that should not have made a difference. I had to almost double my cooking time at 450 degrees to get these cooked through.  And even then, the outside of the thighs were pretty pale.

Overall, I was unimpressed.

WHAT WORKED: Chicken thighs. They have so much more flavor than boneless, skinless breasts. There’s extra fat involved, but it’s negligible.

WHAT DIDN’T: See above.

WHAT DID THE WIFE THINK: “It’s tasty, but a little salty.”

WILL IT MAKE ANOTHER APPEARANCE: I doubt it. But, I’ll offer the recipe anyhow…

Yes, that is one of my daughter’s food bowls.

Salt-Cured Roast Chicken
Adapted from Bon Appetit

  • 4 skin-on, bone-in chicken breasts thighs
  • 2 1/2 teaspoons kosher salt plus more for seasoning
  • 2 tablespoons extra-virgin olive oil, divided, plus more for brushing
  • 1 tablespoon chopped fresh thyme leaves, divided
  • Freshly ground black pepper
  • 1 1/2 cups 1/2-inch cubes rustic bread or pain au levain (from about 2 large slices)
  • 2 garlic cloves, minced
  • 6 cups arugula
  • 2 tablespoons currants
  • 2 tablespoons pistachios, toasted
  • 1 tablespoon minced shallot
  • 1/2 cup low-salt chicken broth
  • 1/4 cup dry white wine
  • 1 tablespoon red wine vinegar

Note: I skipped the accompanying bread salad.

Season chicken breasts all over with 2 1/2 tsp. salt and arrange in a single layer in a baking dish. Cover loosely with waxed paper and chill at least overnight and up to 2 days.

Preheat oven to 450°. Brush a roasting pan with oil. Brush rib side of chicken breasts with oil; sprinkle with 1/2 Tbsp. thyme and season with pepper. Place chicken breasts, rib side down, on prepared baking sheet. Brush tops of chicken breasts with oil. Sprinkle with remaining 1/2 Tbsp. thyme and season with pepper. Bake until skin begins to turn golden brown and crispy, about 12 minutes.

Toss bread cubes, garlic, and 1 Tbsp. oil in a medium bowl and arrange around chicken. Bake until chicken is just cooked through and bread cubes are golden brown, 7-8 minutes 20-25 minutes.

Combine arugula, currants, pistachios, and shallot in a large bowl. Using tongs, transfer chicken to plates, then transfer bread to bowl with arugula, leaving any drippings on sheet. Add broth and wine to roasting pan and bring to a boil over medium-high heat, scraping up any browned bits from bottom of sheet. Cook until liquid is reduced to 1/4 cup.

Drizzle salad with remaining 1 Tbsp. oil and vinegar and season with salt and pepper; toss to coat. Divide salad among plates, placing next to chicken. Drizzle pan juices over chicken.

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3 thoughts on “Tuesday dinner: Salt-cured chicken thighs”

  1. Salt curing is done with more than 2 1/2 tspns of salt. The meat is total encased in salt for 2-4 days, then afterwards soaked in water (w/ 2 changes) for an hour to remove excess salt,allowed to air-dry,wrapped in cheesecloth, hung in a cool (45-55*F) place and allowed to “condition” [air-dry] in an controlled temp/humidity environment until 30% of its original weight is achieved (similar to procuitto). I would suggest that for future postings you gain a little more knowledge of what-is-what before you go calling something what it is not and mis-informing the ignorant searching for information. Your disappointing results are a product of your lack of understanding. Learn a little about the process and try it again, you’ll be amazed.

    1. Hello friend,

      I’ve got a piece of information that might interest you, check it out here please

      Yours, Jared Paventi

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