advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Fried Chicken with Vine-Ripened Tomato Salad

Our ingenious no-batter, no-spatter method skips the deep fryer and calls for a skillet and just a bit of oil. Indulge in the ease of it!

  • Prep:
  • Total Time:
  • Servings: 1
Fried Chicken with Vine-Ripened Tomato Salad

Source: Everyday Food, June Early Summer 2007

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

  1. Place flour in a shallow bowl; season with salt and pepper. Dredge chicken in flour, shaking off excess.

  2. 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.

  3. 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.

Reviews (1)

  • Kathleenir 1 Jul, 2008

    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

Related Topics