Fried Chicken, (dare I say the best ever?)

There were a few things in life that I was adamant about before I went Paleo... Steak always cooked well done, chicken breast was the only cut of chicken I would eat and lastly I hated coconut and mushrooms. I like my steak rare now, chicken thighs are the best cut if you ask me, and I LOVE any and all coconut products.Ok, so I still hate mushrooms. Its funny how your taste changes as you eat differently. I guess its my inner cave woman coming out! This recipe is melt in your mouth good, I adapted it from Americas Test Kitchen on PBS and it is now my favorite chicken ever! Try it, you'll love it, I promise!

Pan Fried Chicken with Lemon Parsley Sauce

3.5 #'s Chicken Thighs, rinsed,patted dry and seasoned with salt and pepper.

1 TBSP Olive Oil
3/4 C Chicken Broth

Heat up a large skillet and fry the chicken in the olive oil over medium high heat. Make sure to have the skin side down for the first 8-10 minutes. NO PEAKING! This will ensure a nice even browning. Cook for 10 minutes, flip and add
the broth, cover and cook until the thighs reach 170 degrees. Remove from the pan and put on a plate, skin side up and tent with foil.

The chicken should have a nice golden brown skin like in this picture. Pour off the liquid from the pan and save it in a bowl. Wipe out the pan and add back in 1 tsp of Olive Oil. Heat and put the chicken back in the pan skin side down to give it a second good seer and a really nice crispy skin. Cook until it reaches 175 degrees this will take about 4-7 minutes. the picture below of the dark skin is what you are looking for. The crispier the crust the better!

Skim the fat off the liquid that you reserved, you can use a spoon or use a paper towel to skim off the fat like in the photo below. Add broth to make 3/4 C. liquid of you are a little shy.

To make the sauce, add 3 TBSP very finely chopped onion to the pan, (don't worry about cleaning it out the stuck on bits of chicken add all the flavor) let the onions saute a bit. Add 2tsp arrowroot, using a whisk add the reserved liquid to the pan, add 1 TBSP lemon juice and 1/4 C. Chopped fresh parsley. Cook for 2-3 minutes or until thick and serve over the chicken.

This is the finished dish. It was so good, the sauce has great flavor and the chicken is so moist. I served this when I had dinner guests, they couldn't get enough!