Even if on the outside the chicken thighs are browned and look delicious, they may still be raw on the inside.After a few minutes, the thighs will be ready to be flipped. You could avoid all this and use a non-stick pan, but you would lose all those tasty pan-drippings for the sauce. If you move them too much they will stick. Lay the thighs in quickly and let them sit don’t move them around or poke at them. Once the frying pan is up to heat, the butter begins to brown this means its time to add your chicken thighs.Rolled up will take longer because they are thicker, but presentation-wise, they will look better. To cook the chicken thighs, you can choose to roll them up like they are in the picture or you can splay them out. Melt the butter and let the cooking oil/fat get hot before adding your chicken thighs. To the pan, add ½ T of vegetable oil and 1 T of butter. Salt and pepper both sides of the chicken thighs and begin heating a frying pan on the stove over medium heat.So that means salt and pepper, and no more. Since most of the flavor of the dish will come from the pan sauce, you will want your chicken to taste simply of chicken. It is more similar in flavor to the chickens we raised when I was young. Which is great, because I like that chicken better. Even the free range, organic chicken companies offer a boneless, skinless option. I have not a clue how the thigh meat is removed.
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