There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.
Today: Skip the grocery store line and look to your pantry for all of the ingredients for these parcooked chicken thighs.
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There are few weeknight meals as satisfying as a perfectly roasted chicken, but the level of dedicaton -- and patience -- required to cook an entire bird can be difficult to conjure after a long day. Luckily, a simple switch of anatomy paired with a delicious marinade can yield a chicken as hearty and delicious as a roast, in half the time.
Something of a braise in reverse, this recipe for St. Claire Chicken calls for the chicken to be partially cooked in the oven, then finished over a grill or under a broiler. This cooking method allows the chicken thighs to soak in a lot of marinade, even if it hasn't sat in it all day, with a crispy finish. The best part? As long as you have a well-stocked refrigerator and pantry, you should already have most of the ingredients for this marinade -- by the time you would have reached the front of the rush hour grocery store line, you'll be home, digging into this parsley-flecked, tender chicken.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).