On the rare occasion that I allow fried chicken in my house, I am reminded of how little willpower I really have. You can stick any pie, cake or cookie in front of me, and I can pass it up without a second thought or a single regret. I credit going to Weight Watchers when I was a pre-teen for that. But something about fried chicken brings out the pudgy ten-year-old in me again. I joke with my husband that the crust has crack in it, as I pick at the microscopic morsels of yummy crispness he has left on his plate (my plate is already licked clean).
So, when I came across this recipe a few years ago, it became a staple in my house. It’s not fried chicken like Colonel Sander’s (in case you’ve ever wondered he was a real person, and you can visit his house just outside of my hometown Louisville, Kentucky). There’s no secret recipe or deep-fried crust coating a leg, breast or thigh. And it’s not even called fried chicken. Technically, it’s called chicken-under-a-brick. But I call it healthy fried chicken. It was a Rachel Ray 30-minute meal recipe that I modified to suit my family and my tastebuds. I hope you find the time to make it and enjoy it as much as my family does!
- approximately 8 chicken thighs (bone-in and skin on)
- 1/2 cup dijon mustard
- 1/4 cup extra virgin olive oil
- 1 1/2 tsp. salt
- 1 tsp. pepper
- Combine dijon, olive oil, salt and pepper until oil is completely blended.
- Place chicken in a glass baking dish and coat with dijon mixture.
- Let the chicken sit for as long as you have (I shoot for an hour but it’s not necessary).
- Place the chicken skin-side down in a skillet. Then place a piece of aluminum foil on top (make sure it covers all of the chicken) and place a heavy pan on top of that (must fit inside the other skillet). If you don’t have a heavy pan (think cast iron skillet), you can place a weight of some sort (canned goods work in a pinch) on top of the second skillet.
- Cook chicken for approximately 20 minutes on medium heat. Depending on your burner, you might have to adjust the time and the heat.
- Remove top pan and foil. Flip the chicken and cook for another five minutes uncovered.