Extra-Virgin Olive Oil 6 Chicken Things (bone-in; skin on) Salt Freshly Cracked Black Pepper
In a high-sided skillet, heat a few tablespoons of Olive Oil over medium-high. Season Chicken liberally with Salt and Pepper then place skin side down in the pan. Cook for 4-5 minutes or until golden and crispy, then flip and continue to cook on the second side for 2-3 minutes until browned. Remove from pan and set aside.
Add the Onions and sauté for 2-3 minutes, just until softened. Stir in Garlic and cook until fragrant. Sprinkle in the Flour and stir to toast and form a paste.
1/2 cup Chicken Stock 1 cup Buttermilk 3 tablespoons Parsley (chopped) 3 tablespoons Thyme (chopped) 1 Lemon (zest & juice)
Whisk in the Stock to deglaze. Add the Buttermilk, Herbs, Lemon Zest and return Chicken to the pan. Bring up to a boil then reduce to a simmer. Cook for 10-12 minutes or until Chicken is cooked through.
For Herbed Rice: Cook Rice according to package instructions. Allow Rrice to sit for 5 minutes after cooking then fluff with a fork. Add the chopped Herbs and Zest and fluff to combine.
Helpful Tips: 1. Don’t be afraid if the onions caramelize, because there’s flavor in the brown! 2. You can substitute the chicken thighs for breasts or even pork chops! 3. Don’t submerge the chicken thighs in buttermilk so the skin stays crisp!