MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Chicken w/Lime Butter
Categories: Poultry, Citrus, Herbs
Yield: 4 servings

4 lg Bone-in, skin-on chicken
- thighs (2 lb)
Salt & pepper
1 tb Peanut or canola oil
2 cl Garlic; crushed
1/2 c Chicken stock
2 tb Fresh lime juice; wedges for
- serving
2 ts Syrup
3 tb Cold unsalted butter; in
- pats
Parsley, cilantro, basil or
- mint leaves, for serving
(opt)

Pat the chicken dry and season with salt and pepper. If
you have time, set aside at room temperature for at
least 10 minutes and up to 30 minutes.

Heat a large skillet over medium. Add the oil and swirl
the pan to coat it. Place the chicken skin side down and
cook without moving it until the skin is crispy and
golden brown, 20 to 25 minutes. Reduce the heat if the
chicken splatters too much or browns too quickly.

Add the garlic to the pan. Flip the chicken and cook
until the bottom is lightly browned and the meat is
cooked through, about 5 minutes. Transfer the chicken to
a plate, skin side up. Remove all but 3 tablespoons of
the fat from the pan and save for another use (see Tip).

Add the chicken stock, lime juice and maple syrup to the
skillet. Season with salt and pepper. Bring to a simmer
over high, then reduce the heat to medium and cook,
stirring occasionally, until reduced by half, about 3
minutes. Add the butter and continue simmering, now
stirring constantly, until incorporated; the sauce will
thicken and become shiny as the butter melts. Taste and
add more salt and pepper as desired.

Serve the chicken with the pan sauce, lime wedges and
the optional fresh herbs (spritzed with a little lime
juice and lightly seasoned with salt and pepper).

By: Eric Kim

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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