A new Meez en Place is in the final stages of editing prior to posting, but just thought I would provide a little teaser for my loyal readers.  Several weeks ago I got multiple requests for the recipe of a dish I posted on The FaceBook – Pan Roasted Chicken Thighs With Green Peppercorn Vermouth Cream Sauce.  Without the usual falderal of a story, here is said recipe.

Pan Roasted Chicken Thighs with Green Peppercorn Vermouth Cream Sauce

1-2 chicken thighs per person depending on size of thighs and eaters appetite (skin on, bone in)

2 cloves garlic, finely minced

1 Tbs minced shallot

1 Tbs brined green peppercorns

Splash of good martini-quality dry vermouth

½ cup cream

Pan-roasting thighs

Pre-heat oven to 375 deg.

Season thighs expertly with salt and pepper.  Heat a large ovenproof pan (cast iron is perfect) to medium high.  Place chicken thighs skin down in the pan and fry until skin is golden brown, 4-5 minutes.  Flip thighs to skin up and place in pre-heated oven for another 15 minutes or until just done and juices run clear and meat is no longer pink at the bone. 

To make the sauce

Remove hot pan from stove and remove thighs to warm platter and tent with foil to keep warm.  Drain excess fat from pan, but leave the brown bits in the bottom.  Heat pan on stovetop to medium high.  Saute garlic and shallots about 1-2 minutes.  Deglaze pan with a generous splash of vermouth.  Reduce by half.  Pour cream into pan and reduce until sauce is thickened. 

Put thighs back in pan to coat completely.  Serve immediately, pouring some extra sauce over each portion. 

You might consider a long-ish walk before or after eating this dish.  I eat these with a simple salad and forgo any starch.  A crisp dry white wine would be great with this, or a lighter fruity red that is low on tannin.  Eat well.