Fried Chicken with Vine-Ripened Tomato Salad
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Everyday Food, June Early Summer 2007
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 1
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Ingredients
- 1 tablespoon all-purpose flour
- Coarse salt and ground pepper
- 2 skin-on chicken thighs (4 to 5 ounces each)
- 2 tablespoons olive oil
- 1 tablespoon red-wine vinegar
- 2 tablespoons finely-chopped fresh parsley
- 1 small vine-ripened tomato, sliced
Directions
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Place flour in a shallow bowl; season with salt and pepper. Dredge chicken in flour, shaking off excess.
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In a medium skillet, heat 1 tablespoon oil over medium-low. Add chicken, skin side down. Cook until skin is browned, 8 to 10 minutes. Turn over, and continue to cook, 8 to 10 minutes more.
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Meanwhile, in a small bowl, whisk together vinegar and remaining tablespoon oil. Add parsley, and season with salt and pepper; drizzle dressing over tomato. Serve with chicken.
Cook's Note
For a crisp skin and succulent interior, cook chicken thighs over low, steady heat, and don't turn them over too soon.
I have found that for the tomato salad substituting balsalmic vinegar for the wine vinegar and Basil for the parsley and adding some thinly sliced sweet onion makes for a wonderful tasting salad. An additional ingredient that gives this a new twist is a teaspoon of olive tapinade.
Kathleen Revoy