So, continuing with my mission to cook (almost) every night, I decided to make an Asian meal because I had chicken thighs, and well, I didn’t know what else to do with them other than a Cacciatore – I didn’t have the ingredients for that, so Asian Chicken Thighs it was to be. As it turned out, I had to substitute a lot (really only two) of ingredients for the Asian Chicken Thighs recipe that I found on Pinterest, as well.
The recipe calls for using a skillet but I want to use my enamel cast iron pan. My Mom loves to buy me stuff when she sees things that she feels would be helpful to me, and ultimately my family. She bought me this AWESOME enamel pan, which is like a Le Creuset only made by Kirkland Signature – I have a dutch oven also and I use both of them all the time! THANKS MOM!
*As an aside: I want to mention that I hate these flat top ranges! A. It was stained when I moved in and B. I feel like it cooks differently than a gas range. Am I crazy or does it really make a difference?
After the sauce is mixed and set aside, I sprayed my chicken thighs with an oil atomizer (I love that thing – it’s so handy!) and then I brown it on a medium heat for about 5 minutes each side, flipping it to brown evenly on both sides (about 10 minutes total, give or take an minute or so). I then drained all the liquid that cooked off and wiped out the pan with a paper towel.
So now I place everything back into the pan and cover it with the sauce I had previously mixed. It already looks delicious and it smells amazing!
Then I placed the whole pan into the oven. Oh, gross – after I took this photo I noticed how gross my oven looked. Don’t judge me! It’s an apartment and the previous tenant obviously didn’t clean it when they moved out. I cleaned it afterwards and, oh my gosh, did it stink up the place! Eyes burning, nose running and gag inducing. Seriously! But now it’s sparkly! Well, relatively so.
So, the instructions didn’t say anything about putting a lid or covering the pan, so I left it as is. Bake for about 25-30 minutes or until the internal temperature reads 170°F.
And that was enough time for me to have a glass of Chardonnay-nay and relax. That’s my hen apron – isn’t it cute?
I needed a side dish, other than the rice (which is a given, because it’s an Asian meal after all) so I decided on the only thing I had in my fridge other than the lettuce and spinach. I obviously didn’t plan very well, but went with what I had.
I halved some Brussels sprouts which took what seemed to be forever, cut up some onions and braised it in olive oil on a cast iron pan, seasoning it with salt and pepper. TA-DA! See, I’m getting creative already!
And my finished product:
It was YUMMY if I do say so myself and fed a family of five! The original recipe called for ginger and not allspice but Brian doesn’t like a strong ginger flavor. I figured it would do and really honestly, it was a nice flavor that wasn’t strong or overpowering in any way. Also, I substituted the vinegar with white wine, because as it turned out, I didn’t have any. I must have given my huge jug to my mom when we moved. Oh well, as it only called for a tablespoon I didn’t think it would make a HUGE difference. All in all, I would make this again… with the substitutes, of course!
Adapted from The Midnight Baker