![]() ![]() Using the bench scraper to help you, fold top third of dough (which will be very crumbly) over the middle, then lift up bottom third and fold it up and over (as though you were folding a letter into thirds). Dust dough and surface with flour as needed to prevent sticking, and scrape pin clean often. Roll dough out to a rectangle about 10 inches long, with a short side facing you. Work quickly so that the butter doesn’t melt the goal is wide, flat, flexible strips.ĭrizzle ¼ cup ice water over and use your hands to evenly distribute some of the butter may break into smaller pieces, which is fine. Pause after every few rolls and use a bench scraper or metal spatula to help corral the mixture as you go, and to scrape off any pieces of butter that stick to the surface and rolling pin. Toss butter into the dry ingredients to coat, then use a rolling pin to roll the butter into the flour until it is in long, thin pieces. Transfer chicken to a platter.ĭump the flour onto a clean work surface, sprinkle salt and sugar over, and toss with your fingers to distribute. Turn chicken and cook on second side until chicken is cooked through, about 4 minutes more. ![]() Cook chicken, undisturbed, until skin is deeply golden brown and flesh is cooked about halfway through, 6 to 8 minutes. Pour in remaining 1 tablespoon olive oil, then lay thighs into pan, skin side down. ![]() Heat a large skillet, preferably not cast iron, over medium-high heat. Season chicken on both sides with salt and pepper, then dredge very lightly in flour, patting excess off until only a sheer coating remains. Place thigh on a large plate and repeat with remaining thighs. Wiggle the tip of your knife underneath the bone, angle blade upward, and cut bone out completely. Rotate chicken 180 degrees and repeat on other side of bone. Using a sharp paring knife, make short swift cuts along the length of the bone on one side to separate the flesh. Press your finger into the flesh until you can feel the thigh bone that runs from one end to the other. W orking one at a time, place a chicken thigh on a cutting board, skin side down. Let salsa sit so flavors can marry and tomatoes release some juices. Toss half the cherry tomatoes with grated garlic, 1 tablespoon olive oil, and basil.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |