chicken thigh fillets with tomatos

About ten years ago, if I’m not mistaken, the skinless chicken thigh fillet made its glorious entry into the Swedish food stores. Everyone knows how they are almost indestructible through inexpert cooking, and that they provide quick help when all ideas seem to have stopped from coming. Heat some oil, rub chicken thigh fillets in curry paste, fry – done. The downside is that the results almost never really bring you to the point where you can say “hey, that’s really something else!”

So here comes yesterday’s improvisation (look here for another recipe), which at least goes a tiny step further (serves two):

Two tomatoes; flour; enough chicken thigh fillets for pleasure; 1 lemon; 1 clove of garlic; pepper; rosemary, oregano, salt, olive oil

Three or two hours before you start cooking, cut the chicken thigh fillets into bite-size bits and cut off any loose bits and excess fat (into the stock-bag in the freezer with these!). Fill a deep dish with a mix of water, salt and the juice of half a lemon, put in the chicken bits and put in a cool place.

Skin the tomatoes (immerse in boiling water for 30 seconds…), quarter, de-seed, cut them into half-inch-wide bits and set aside (I really hate de-seeding tomatoes – what a waste! But in mid-winter their green and watery seeds anyway only add to one’s feeling of general deprivation. Besides, in this recipe, we want elegance. Chuck them, for this one time)
Retrieve the chicken bits and pat them dry. Put about two cups of flour into a bowl and, using small tongs or something similar, cover the bits thoroughly with flour. Shake off any excess and set aside in a dry dish.

Heat the olive oil in a large skillet to medium frying temperature. Add rosemary and black pepper to taste. Brown the chicken bits from all sides, adding a good pinch of oregano and pressing in the garlic only when they’re almost done. Add the tomatoes and some salt. Continue cooking. Stir frequently, scraping the residue from the bottom of the pan (yes: don’t use a non-stick pan. The scrape-y off-y stuff gets much nicer this way). When the tomatoes start to dissolve, add the juice of the other lemon half. Should everything cook dry before it is really done, you will be obliged to add a little white wine as well. Serve with polenta.


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