Food & Wine USA - (10)October 2020

OCTOBER 2020 37

Salt-and-Pepper Chicken Thighs

with Herby Tomato Salad

TOTAL 25 MIN; SERVES 2

Depending on the sweetness of the
tomatoes, adjust the lemon juice to taste;

late-summer, super-ripe tomatoes may

require a bit more acid. This recipe can

also be prepared with four (four-ounce)

bone-in lamb chops; cook four minutes per
side for medium-rare.

4 bone-in, skin-on chicken thighs

21 / 2 tsp. kosher salt, divided

1 / 2 tsp. black pepper

1 / 2 cup buttermilk, plain whole-milk
yogurt, or kefir

3 / 4 cup all-purpose flour (about
21 / 2 oz.)

1 /^2 cup neutral oil (such as grapeseed or

peanut oil)

2 cups cherry tomatoes, halved

1 small shallot, thinly sliced

2 Tbsp. extra-virgin olive oil

1 Tbsp. chopped fresh oregano or

thyme

1 lemon, cut into wedges

1. Sprinkle chicken all over with 1 teaspoon
   salt and pepper. Place buttermilk in a shal-
   low bowl; add chicken, and turn to coat.
   Place flour on a plate. Working with 1 piece
   at a time, lift chicken from bowl, letting
   excess buttermilk drip back into bowl. Dip
   chicken in flour to coat on both sides.
   Transfer coated chicken to a separate plate.


2. Heat neutral oil in a large (10- to 12-inch)
   skillet over medium-high until oil is hot

(about 350°F). Shake excess flour

from chicken, and add chicken to oil (oil

should come about two-thirds up the

height of the chicken). Cook until

exterior is golden brown and a meat

thermometer inserted in chicken regis-

ters 165°F, about 6 minutes per side.

Remove chicken from skillet using tongs,

and transfer to a paper towel–lined plate

or rack. Sprinkle evenly with 1 teaspoon

salt; let rest 5 minutes.

3. Meanwhile, toss together tomatoes,
   shallot, olive oil, oregano, and remaining

(^1) / 2 teaspoon salt in a medium bowl.
Divide chicken thighs and tomato salad
evenly between 2 plates; serve with
lemon wedges.
WINE Rich, skin-contact Italian white:
2016 Paolo Bea Lapideus Umbria Bianco
“There’s one thing I love
every season, and that’s
schnitzel; in early fall, it’s
chicken or lamb with an
heirloom tomato salad.
Tomatoes are notoriously
frustrating with wine,
but the balance of acid-
ity, tannin, and tropical
flavors in orange wines
seems to pair nicely. I’m
not always opening a
Paolo Bea or Vodopivec
on a weeknight; often I’ll
go to my favorite shop
and ask for new things
I haven’t tried.” —J E S S
H ER E T H, OLY MPI A
PROVISIONS, PORT-
LAND, OREGON