ฝัง
- เผยแพร่เมื่อ 22 มิ.ย. 2017
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Here is what you'll need!
Skillet Chicken Thighs with Pan Sauce
Servings: 2
INGREDIENTS
2 bone-in, skin-on chicken thighs
Salt, to taste
Pepper, to taste
1 teaspoon olive oil
⅓ cup chicken stock
1 clove garlic, minced
1 tablespoon thyme
1 tablespoon butter
PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. On a cutting board, pat the chicken thighs dry with a paper towel, then sprinkle with salt and pepper.
3. Heat the olive oil in a stainless steel skillet over high heat. Once the oil begins to shimmer, add the chicken thighs skin side down.
4. Without moving the chicken, cook for 2-4 minutes, until the skin becomes golden brown and crispy. Flip the chicken and cook for 2-3 minutes, until golden.
5. Transfer the skillet to the oven for 15 minutes. If you don’t have a stainless steel skillet, transfer the chicken to a baking dish.
6. Remove the pan from the oven and place the chicken thighs on a plate. Return the skillet to the stove over high heat.
7. Once the fat begins to simmer, add the chicken stock and cook, scraping the bottom of the pan to release and brown bits.
8. Add the garlic, thyme, and butter, and cook until the sauce begins to reduce, about 1 minute.
9. Pour the pan sauce over the chicken thighs, and enjoy!
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MUSIC
Pink Tiger
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I inherited my cast iron pan from my granny who got it from her mother. It had been forged 1889 in Silesia and was the only thing which made it through wars and relocations.
It was probably used to melt lead for bullets then. They make much better stainless pans now using stainless cladded around aluminum.
Forged cast iron pan? Can't be both!! Still I'm very jealous. I hope my pan can be handed down one day!
Ill buy it from you
Damn i got mine from target
Oh shiz, my grandma hasnt even born back then
It's 2am, I have 1 exam in 5 days, an essay due in 7 days, and work in 6 hours but I am awake, on youtube watching pans.
Willie Wee 11:23 and I have to make my resume for my after school business club that I already asked for an extension
How was your exams?
good for you, I do this and has finals tomorrow and haven't studied a thing yet.
@@dranoc5879 how did it go?
@@scantorange3907 No results yet, I think I failed.
I'm in this video! :D
Can I use u in PUBG pls ur a great protacc-tion for my butt
ROFL! :)
Drop the Mic.... Best comment on this video.
Why doesn’t this comment more likes 😂
Lmao. I see you
Pansexuals are having a field day with this video
You win this comments section...
69th like!
And I can confirm this.
@@aquaticangel3380 lair i was 69th like
..*Yes*
Ok
I like Peter Pan.
Brendan Yoder haha. that's what popped into my head too when I saw the title!
Dammnit i was ganna say that
oh no
Lost pans
Brendan Yoder that was exactly what I said when I clicked on this video lol
Wait... Tasty can talk!?... Holy shit 😱
Rich Harrow ahahahahha
Rich Harrow "O-OH, YES!"
Rich Harrow 😹😹😹😹😹
Exactly what I thought while watching the video.
Rich Harrow 😂😂😂😂
Hey, I appreciate videos that educate you on cooking more than the ones that are just recipes.
Thanks to this video I gave stainless steel pans another try. And, yeah, they can do everything non-stick and cast iron can do, but without any of the drawbacks (non-stick without being limited to low heat, and isn't as high maintenance cast iron). I'm a believer!
A good trick for non stick stainless is adding a drop of water to a preheated pan. If the water evaporates, it's too low, if the water breaks off into many little water drops it's too hot. It the water drop dances around the pan it's perfect. Dry the water with a towel, lower the heat a little bit and you have yourself a non-stick pan.
@@gabrielamaya2964 how long do you need to wait for the pre-heat temp to stabilize before adding the oils? Like once you've established the right temp during preheat
@@Mr-R.R. I give it a good 5-10 minutes while I prep
If you hit a home intruder with a nonstick he will shrug it off and shoot you. If you hit a home intruder with a cast iron he will never walk again. You will never hit a home intruder with a stainless steel pan, but you could probably flag down a helicopter with it if you were lost in the woods.
Joshua Langston thank you. That was very helpful.
And if you live in an Asian Household like me you grab one of your family's woks and smash the intruder's skull and it makes a good shield if it's big enough.
I think with Chinese cleaver and wok every Chinese descendant can hunt alien, cook them and live on every planet with just two of this!
Or, you could blind them with how reflective it is, and then bash them with a better pan.
this gave me more advice than the video
The one that does 65 melee damage a swing.
Smugarug Eugene, is that u? 😂😂
Make sure you hit it on all the walls and floors all the time for optimal audio quality.
Cast iron it is. Comes with a passive shield too.
Spah. Aw love the TF2 community.
Spah. Don't forget the crit.
"Which can is right for you? Any pan can work for you. Here are these other pans but enough about them. Now, stainless steel..."
Lol
Yes, but since both coated pans and cast iron pans have limitations, the stainless steel can do it all. Hence the best and most versatile pan is the stainless steel. And after I found out, I have gotten rid of all my cast iron and coated pans, and now have two stainless steel frying pans. And am thinking about getting a smaller stainless steel pan in addition to the two I have which are both 28 cm in diameter. I can't count how many coated pans I have destoyed during the last decades, but after I have gotten stainless steel pan, there is no such thing as a coating that is destroyed. The pans are as good now as when I got them. Several years ago.
@@oysteinsoreide4323 stainless and cast can do almost the same things honestly just a 10inch cast iron pan and a small stainless steel pan and a few choice pots and thats it
@Sassy Chocolate milk except you to buy a new one once it gets scratched up
@Sassy Chocolate milk no non-stick
I would love to see more informative videos about kitchen tools and cooking techniques from you guys.
This is such a helpful video! I am currently rebuying pans for my kitchen so this helped a ton.
PowerInYourCurl How bout that red copper Pan that shit slide right off 🍳
How are u "rebuying" pans? Did u sell your pans to someone and now you are going to buy them back from him ?
I heard that copper turns green, dunno how you should take care of it but I think there are extra steps involved
OOPS
you just made my day LOL
Thanks for the stainless steel tips. I've stopped using non stick & moved over to cast iron for a while. Now I'll finally use my stainless steel set
I am truly grateful with how quick and concise this video is. Great work!
I'm 100 % agree that stainless steel is the most versatile. I have had one that I have used for almost everything, and not always treating it nicely. It is as good as the day I got it. It was expensive but worth every penny!
I like this new tasty cooking tips plus recipes and more amazing
A quick yet informative video. Definitely encouraged me to start considering alternative pans. Great job!
Wow, we have cast iron, except for a non-stick griddle for eggs, pancakes and it's peeling, time for it to hit the garbage. I've watched at least 30 different videos and none of them answered the questions I have about what is the right pan to replace our griddle. You just did in 3.5 minutes what I spent hours looking for, thanks so very much!
I love ❤️ your videos. Perfectly paced, to the point with excellent technical
information! 👍🏻. Thank you so much for sharing with us.
I like deglazing the fond off the steel pan with wine first before adding stock for making the pan sauce. Does a better job than just the stock and adds a bit more flavor.
Good idea!!
Stainless steel is my favourite! I recently purchased one and now I can't live without it!
Please tell me what stainless steel pan you recommend. I'm scared of food sticking 😣 and the cleaning process
@@SavviiTuesday anyone , but use OIL!
@@SavviiTuesday all clad d3 ;) winner from americas test kitchen....
Thank you! I often confuse about the difference of these pans, really helpful video !
One of the best pan videos I have ever seen! Congratulations!
Very awesome and useful advice. :) Would love to hear more about the ceramic pan as well.
Wow thanks 👏👏👍👍💐💐
Let me frankly tell you one thing. You're simply awesome! Simple but extremely useful tips
This is great I've been wanting a cast iron pan for a long time I already have a nonstick pan & a couple of stainless steel pans.
Seasoned chicken my flat ass
olivia rivera lmfaooo
The chicken had salt and pepper on it.
JohnPavilonis nigga that shit ain't tasty🤣🤣👎🏽
Renzo Pacheco I'm american and we definitely don't do that we like our chicken spicy down south.
21succdaddy exactly we don't play that down in Georgia 😂😂we have the whole spice cabnit on the chicken
My family has been using the cast iron pans that have traveled along the Oregon Trail. They are the best!
We've had stainless steel break on us too often to consider buying more.
Since when we have generational pans that keep going strong we don't really bother with any of the others.
A handy 3 minute guide none the less!
Thank you for this lovely video! That dish you cooked looks so darn good!
Thanks for the tips! I've hated using my stainless steel pans cause everything sticks in them. Not anymore. 😋
"Seasoned chicken" 😑😑 Shit must've been seasoned with air
jshaianne26 legit
jshaianne26 IM CRYING AIR
#whitepeopleproblems
I'd bet money she put diluted vinegar on it and called it a day
jshaianne26 does it matter? lol. this video is about guides for pans. not a video about chicken recipe.
I have finnish non-stick pan and i have used it with high heat cooking something like 4 years now and its still like brand new. The brand is called Fiskars. But mostly i love my grandmas old cast iron pans
Indeed, I've tried a few different pans before I settled down the steel pan. The best.
This is a great learn for me!!! I thank you for this lesson.
I like my cast iron for meat especially lamb more than the stainless steel, but I do love stainless steel for stir fry and veggie dishes and pasta dishes.
Carbon steel is an alternative to cast iron. My glass top electric stove maker advises against cast iron as they can scratch the glass surface. My carbon steel pans are now non-stick and wonderful to use.
Thank you so much way better info than anything I read. I’m getting a stainless steel with a wooden spoon for stir fry and tongs for the chicken
There's also Carbon Steel pans...Matfer, De Buyer, Mauvial, Winco ones...Many restaurant chef's use these.
More of these tutorial videos please!
I have a 100 year old Griswald that was my great grandmothers. Cast Iron pans are the absolute best cooking tool period. IMHO.
This x100. I have two older cast iron pans: a Wagner Wear griddle and a Griswald skillet. They are, hands down, superior to any modern cast iron. The Griswald is my absolute favorite and I'm now on the hunt for a larger skillet and a Griswald griddle. I love my Wagner Wear too, but the Griswald is better. It heats faster, more evenly and the sear cannot be beat.
I want to get one, but I don't want to go out of my way to do extensive cleaning each time I use it. How much of a hassle really is it to clean and season?
@@farfetched1660 To clean you just use coarse salt to scrub and hot water. Dry it, rub a little oil and heat it again for a couple of minutes. The initial seasoning, however, takes one or two hours.
@@lrach3820 Cast Iron is a pan that gets better with age... stainless steel is also a great pan and it doesn't need to be heated as long... but it probably won't last as long as cast iron... and non stick is also useful if you are willing to have multiple pans... it's best for light quick dishes... but just best for those.... if you need only a single pan, stainless steel is best... but if you want your entire family to use a single pan for several generations.. use cast iron...
You can’t deglaze with wine or acidics
Really helpful video. It has helped me decide to buy my first stainless steel pan.
Thank you so much for this helpful video☺️ i wish you made one video for different kind of pots as well
My favorite pan is carbon steel which I treat like a cast iron. For sauces I used enamel cast iron.
I thought this was one of the buzz feed quizzes saying what pan are you
Love your vid. Exactly what I was looking for.
thanks!! this is exaclty the kind of knowledge i needed
That was a beautiful and very well done presentation, both informative, straight to the point, and at the end there, educational.
Thank you. Very Nice x2, bravo.
Something that you should consider with a cast iron pan is that acidic foods will strip the non-stick quality, or the "seasoning" from your pan. That's why this video points to stainless steel pans being more versatile.
Thank you for introducing stainless steel pan to be cuz now it’s my favorite.
Thank-you for clarifying on this topic 🤗!
"add a bit of butter"
tasty has really stepped up their game. THIS will teach some beginners how to cook for themselves.
I loved the trick of the sauce nice
This was so helpful thank you!
I’ll use my trusty frying pan, as a DRYING pan
The ones that block bullets like in PUBG
such a useful video! never thought about it so much!
This video got me hooked on Alexis' videos. Keep up the great work!
Carbon steel. Like a cross between cast iron and stainless. My favorite pan.
Too bad it's not ideal for sauces and acidic food :(
@@wm1573 it is if you season it well, retains the heat as good as a cast iron pan and has a nonstick surface. In indian and other Asian cooking we use carbon steal
@@Akelehimarenge Do you have to reseason it again everytime ? Or does it only need to be season once ?
@@Akelehimarenge I also wonder. I like soupy foods. Cooking them with carbon iron makes it tastes better, but soup removes the coating.
@Jake McCoy is right but I am going to add this Actually there is something to it. Cast iron is more widespread with home cooks simply because you get more mass per dollar and thus better heat retention. This makes a difference on weaker home stoves as long as you take the time for preheating and don't mind a pan thats less reactive to heat settings. Now heat retention is less of an issue once you look at more powerful gas stoves or induction tops in which case it makes a lot of sense to get a lighter and more reactive carbon steel pan...
"Rose-OO-to" ..Love it!
This is very helpful. Thank you.
Thank you for sharing ma'am. It was gaining useful knowledge watching your video
We should all get a good pan-orama of the view of our Frying Pan collection.
Official ManGo Ivan
I finally bought a cast iron Lodge (Made in Tennessee,USA) about a year ago and been using it for just about everything. Even omelets on Sunday morning as long as you keep it seasoned it really is non stick. Only thing not good to cook is anything acidic tomato sauce or that type. But I now will buy a stainless steel and try it out. But you always need a good non stick for those pancakes. Peace out 🙋♂️
You don't really need a non stick for pancakes. There are videos on TH-cam that shows you how to tell if your stainless steel is properly preheated because a properly preheated one can be non stick as well even with just a tiny bit of oil or butter. Just make sure to preheat before adding anything on it (even oil) and you're good 👍🏽.
Great video! All explained fast and simple :D
good explanations! Thanks.
Who else is fasting and really want to eat those pans?
meeeeeeeeeeee
who else is vegan?
Dance Party 50 mins left
me, 3 hours and 30 mins left ;-;
why do people fast? besides religious reasons
Carbon steel:
**sad pan noises**
Thanks, we need more videos like this!
Thank you for that video. The browned chicken, into the oven, then make a "gravy" out of it ... that's something I'm going to try!
Some great foodhacks! thanks!
Min fkn broder
Never heard of the fond being called the foundation
Elliot fond is French for foundation.
fond is french for bottom actually
fondation
@@MaidenVoyagee Fond is French for foundation AND bottom, actually. The foundation of a house or a frying pan cover the bottom area. They are synonymous.
Jason Marcel Dude, I’m french. French for foundation is fondation not fond but go off I guess
Hi!
Awesome video! This is very helpful!
Thanks.
There's also carbon steel pans, which are similar to cast iron but lighter. They're great for most stuff (better not acidic sauce like tomato sauces).
I have a nonstick pan and I can still get a nice sear on steak,chicken etc
Football Paradise for a nice sear you would need high temperature, meduim high is okay for non stick, just don’t use high heat for non stick if you don’t want to have cancer and all kind of nasty stuff
I only use a cast iron pan and I never wash it, I only rinse it out after each use 😂😁 if it's seasoned right nothing ever sticks 👍
my grandma does this
Gross ಠ_ಠ
Yuck
Very helpful! Thank you!
this video is really helpful. thanks
"Alexis - Cook Dinner"
But really thank you, great video
Why do I hear someone singing, "What a pan! What a pan! What a pan! What a mighty good pan. Yes it is!" Salt n pepa!
Thank you for this helpful video!!!
Really informative and helpful!
Nicely done video
I'm looking at that "seasoned chicken" trying to figure out where the hell the seasoning is
lol u couldn't even watched their face when they're waving 👋 😂
I'm a "new" pans and I looked up pans tik toks (cuz I wanna relate to my peoples) and only found one video, so I just looked up pans and now I'm laughing hysterically at 12 am so thanks.
Thanks for video plain and simple try them all always go back to cast iron
seasoned chicken? I seen 3 flakes of pepper in total on both pieces
BeenThuggen Mabye it's time to upgrade that display.
Astute Schizoid still didn't help
Us white people have a strict rule. Never use more than 3 flakes of pepper or you could end up in the burn ward
@@jackp9589 yeah. if we put more than 4 pieces of pepper on food, we're gonna have to make ourselves a nice water and mayonnaise cocktail to cool that fiery tingle.
she means more salt, which is hard to see
THE FOURTH CHOICE
I own and use pans of different sizes both in triple-layer stainless steel and in CARBON STEEL.
The first ones (stainless steel) I use them (for example) for risottos, stewed vegetables and sauces that can have acid ingredients (like tomatoes).
The pans in carbon steel (Agnelli and DeBuyer), on the other hand, are exceptional for all cooking over high heat.
They are non-stick (after a proper seasoning), they are sturdy, they can be put on any stove or go into the oven, they are not light but in any case they weigh half of those in cast iron.
LA QUARTA SCELTA
Io possiedo ed utilizzo padelle di diverse misure sia in acciaio inox a triplo strato sia in FERRO.
Le prime (acciaio inox) le uso (per esempio) per risotti, verdure da stufare e per salse che possono avere ingredienti acidi (come il pomodoro).
Le padelle in ferro (Agnelli e DeBuyer) invece sono eccezionali per tutte le cotture a fuoco alto.
Sono antiaderenti (dopo una adeguata stagionatura), sono robuste, si possono mettere su qualsiasi fornello o passare in forno, non sono leggere ma comunque pesano la metà di quelle in ghisa.
Thank you so much. It helps a lot
this was really informative and to the point. nice
Professional Killstreak Strange Australium Frying Pan for me
I don't even have my own house, why am I watching this 😂
This is the most useful video I've seen on TH-cam all year. Truth
This was a good topic 👀, thanks Tasty. 🙌
silly tasty, you know none of us _actually_ cook :D
I tend to stay away from women who can't cook. I think it's one of the most unappealing things.
Danny Moe As do I, with men. I need someone to cook for me
chello
I am a journeyman chef.
I do
im 11 and I do
What's the point of non-stick if you have to use an oil anyway?
PureNightfall you can typically use less oil on a non stick pan; oftentimes spraying with some cooking spray is all it needs, like if you're making pancakes!
ann Don't use spray on nonstick!
Astute Schizoid oh, i was referring to nonstick ceramic pans! the leaflet that came with mine clarified that nonstick was okay to use on that particular brand of ceramic pans (although yes, teflon shouldn't be sprayed)
ann Could you please explain why not? =o
Zulhilmi Ghouse basically over time it results in a buildup that's hard to clean off
Finally I found the person behind my favorite videos from Tasty :)
Love that video.. Thankyou sooo much