어제 오늘 유난히 배가 고프다.
먹어도 먹어도 배가 고프다.
Perfect Pan-Roasted Chicken Thighs
Need:
1T vegetable oil
4 skin-on, bone-in chicken thighs
salt & pepper
1. Preheat oven to 475F.
2. Season both sides of the chicken with salt and pepper.
3. Heat oil in a heavy cast iron skillet over high heat. Add chicken skin side down and cook for 2 minutes.
4. Reduce heat to medium-high and cook for 12 more minutes skin side down, rotating and rearranging chicken to evenly distribute heat until the fat renders and skin is golden brown.
5. Move skillet to the oven and cook for 13 more minutes, still skin-side down. Turn over chicken and cook for another 3-5 minutes.
6. Remove from oven and transfer to a plate and let it rest for 5 minutes before serving.
Spicy Lemon Green Beans, Kale, Zucchini
Need:
2T olive oil
3 garlic cloves, sliced
1lb green beans, cut into thirds
3 green onions, cut into 1 inch pieces
1 bunch kale, cut into thin ribbons
1/4c white wine
1/2t salt
1/4t aleppo pepper or crushed red pepper
1 small zucchini, cut into batons
1/2 lemon
3T grated parmesan cheese
1. Heat the olive oil in a large skillet over med-high heat.
2. Add in the garlic, green beans and kale, and toss until bright green – about 4 minutes.
3. Add in the wine along with the salt and pepper and give everything a good toss.
4. Add in the zucchini and turn down the heat slightly and cook for 2 more minutes.
5. Squeeze the lemon over the vegetables and sprinkle the parmesan over top.
(Source: everybodylikessandwiches, everybodylikessandwiches)
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