Delicious Crispy Chicken Thighs Recipe
Mykidslovethisdishfrommycookbook'Familia'becauseofthecrispychickenskin.
我的孩子們很喜歡我食譜《Familia》裡的這道菜，因為雞皮很脆。
Youareessentiallycreatingaconfitwherethechickencooksinitsownfat.
你實際上是在製作油封雞，讓雞肉在自身的油脂中烹調而成。
Theflavorcomesfromthesmokyandtangydressing, whichyoudon’thavetomakeinamolcajete, butifyouhaveonepleaseuseit.
這道菜的風味來自煙燻味濃鬱、略帶酸味的醬汁，你不一定要用石臼來製作，但如果你有石臼，請務必使用它。
Themagicofthemolcajete, apre-Hispanicmortarandpestle, isitsabilitytoextractoilsinawaythebladesofafoodprocessorcan’t.
莫爾卡赫特（molcajete）是一種前西班牙時代的研缽和杵，它的神奇之處在於它能夠以食品加工機的刀片無法做到的方式提取油脂。
Withthemolcajete, flavorsaredeeperandricher, andthetextureissuperioraswell.
使用石臼烹調的食物味道更濃鬱、更醇厚，口感也更勝一籌。
Theroastedtomatillosaretheperfectcounterpointtothesucculentandjuicychicken.
烤番茄與鮮嫩多汁的雞肉形成了完美的對比。
Whenpickingyourtomatillos, goforamediumsizeandlookforsmoothpieceswithnocracksorbruises.
挑選番茄果時，選擇中等大小的，並尋找表面光滑、沒有裂縫或瘀傷的。
Thebiggeronesaretoobitter, andthesmalleronesburnquickly.
大的太苦，小的容易燒焦。
Toserve4to6, youwillneed6bone-inchickenthighswithskin, 3/4 cupMex-ItaliandressingorpurchasedItaliandressing, 2 poundsmediumtomatilloswithhusksremoved, verywellrinsed, 1tablespoonextra-virginoliveoil, 1teaspoonanygarlicky-citrusyseasoning, flakyseasalt, andfreshlygroundblackpepper.
4 至 6 人份，你需要 6 個帶皮帶骨雞腿，3/4 杯墨西哥意大利沙拉醬或購買的意大利沙拉醬，2 磅去皮洗淨的中等大小的綠番茄，1 湯匙特級初榨橄欖油，1 茶匙任何蒜香柑橘調味料，片狀海鹽和現磨黑胡椒。
Placethechickenthighsinalargeresealablebag, addthedressing, andtosstocoat.
將雞腿放入一個大的可密封袋中，加入調味料，攪拌均勻，使雞腿裹上調味料。
Letstandatroomtemperatureforanhour, movingthethighsoccasionallytomakesuretheyareevenlycoveredinthemarinade.
在室溫下醃製一小時，期間不時翻動雞腿，確保雞腿均勻地裹上醃料。
Preheattheovento475°F.
將烤箱預熱至華氏475度。
Tossthetomatilloswiththeoliveoil, seasoning, salt, andpepperandtransfertoalargerimmedbakingsheet.
將綠番茄與橄欖油、調味料、鹽和胡椒拌勻，然後轉移到一個大的帶邊烤盤上。
Roastuntilbrownedandcaramelized, about30minutes.
烤至呈棕色並焦糖化，約 30 分鐘。
Heatalargecast-ironskilletoverhighheat.
將一個大的鑄鐵煎鍋放在大火上加熱。
Removethethighsfromtheirbag, shakingoffasmuchofthemarinadeaspossible.
將雞腿從袋子裡取出，盡可能抖掉醃料。
Addallthethighstotheskillet, skinsidedown, andcookuntilbrowned, about12minutes.
將所有雞腿放入煎鍋中，雞皮朝下，煎至棕色，約 12 分鐘。
It’simportantthatthethighsaresnugasabugastheywillcreatesteamandmoistureandwon’tbrowntoomuch.
重要的是，大腿要緊貼皮膚，這樣才能產生蒸氣和水分，而且不會烤得太焦。
Transfertheskillettotheovenandcontinuetocook, skinsidedown, for7minuteslonger.
將煎鍋移至烤箱，繼續煎烤，魚皮朝下，再烤 7 分鐘。
Removetheskilletfromtheovenandcarefullyflipthechickenskinsideup.
將煎鍋從烤箱中取出，小心地將雞皮朝上翻面。
Returntheskillettotheovenandcontinuetocookfor10minutes, oruntilfullycooked.
將煎鍋放回烤箱，繼續烤 10 分鐘，或直到完全烤熟。
Letstandfor10minutesbeforeserving.
靜置10分鐘後再食用。
Transfertoaplatter, surroundwiththeroastedtomatillos, andserve.
盛入盤中，周圍放上烤番茄，即可食用。
My kids love this dish from my cookbook 'Familia' because of the crispy chicken skin.
You are essentially creating a confit where the chicken cooks in its own fat.
The flavor comes from the smoky and tangy dressing, which you don’t have to make in a molcajete, but if you have one please use it.
The magic of the molcajete, a pre-Hispanic mortar and pestle, is its ability to extract oils in a way the blades of a food processor can’t.
With the molcajete, flavors are deeper and richer, and the texture is superior as well.
The roasted tomatillos are the perfect counterpoint to the succulent and juicy chicken.
When picking your tomatillos, go for a medium size and look for smooth pieces with no cracks or bruises.
The bigger ones are too bitter, and the smaller ones burn quickly.
To serve 4 to 6, you will need 6 bone-in chicken thighs with skin, 3/4 cup Mex-Italian dressing or purchased Italian dressing, 2 pounds medium tomatillos with husks removed, very well rinsed, 1 tablespoon extra-virgin olive oil, 1 teaspoon any garlicky-citrusy seasoning, flaky sea salt, and freshly ground black pepper.
Place the chicken thighs in a large resealable bag, add the dressing, and toss to coat.
Let stand at room temperature for an hour, moving the thighs occasionally to make sure they are evenly covered in the marinade.
Preheat the oven to 475°F.
Toss the tomatillos with the olive oil, seasoning, salt, and pepper and transfer to a large rimmed baking sheet.
Roast until browned and caramelized, about 30 minutes.
Heat a large cast-iron skillet over high heat.
Remove the thighs from their bag, shaking off as much of the marinade as possible.
Add all the thighs to the skillet, skin side down, and cook until browned, about 12 minutes.
It’s important that the thighs are snug as a bug as they will create steam and moisture and won’t brown too much.
Transfer the skillet to the oven and continue to cook, skin side down, for 7 minutes longer.
Remove the skillet from the oven and carefully flip the chicken skin side up.
Return the skillet to the oven and continue to cook for 10 minutes, or until fully cooked.
Let stand for 10 minutes before serving.
Transfer to a platter, surround with the roasted tomatillos, and serve.
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