Source: Waldorf Astoria Hotel, Executive Chef John Doherty
Turkey can tend to dry out on the grill so I add extra virgin olive oil for moisture and flavor. Also, putting basil and cheese on the inside adds a fun surprise flavor. Turkey meat is also a lighter alternative to beef on these hot summer nights.
Ingredients for the Crispy Chicken:
- 1 tablespoon kosher salt
- 4 cloves garlic, minced
- 3 shallots, minced
- 2 teaspoons minced, fresh thyme
- 1 teaspoon coarsely ground black pepper
- 8 chicken thighs, 5-6 ounces
- 4 cups brown chicken stock
Ingredients for the Red Grape Salad:
- 1 1/2 cups halved red seedless grapes, cut lengthwise
- 1/4 cup fresh packed parsley leaves
- 1 1/2 teaspoon sherry vinegar
- 1 teaspoon honey
- 2 teaspoons minced black winter truffle
- 1/4 teaspoon extra virgin olive oil
- Pinch of salt
Directions:
- In a shallow bowl, combine the salt, garlic, shallots, thyme, and pepper. Toss the chicken thighs in the mixture. Place in a plastic re-sealable bag. Transfer to the refrigerator and let sit overnight.
- Remove the chicken from the refrigerator and wipe off the marinade. Place the chicken in a dry, heavy cast-iron skillet, skin-side down, and set over med. heat;’ adjust the heat if necessary so you can hear the chicken sizzling gently. Cook for about 20-25 minutes without turning; the skin should be brown and crisp, but the chicken should be barely cooked through, with the uppermost meat raw. Remove the thighs from the skillet and transfer to a roasting pan, skin side up. Preheat the oven to 400 degrees F.
- Place the chicken stock in a saucepan and over medium-high heat. Reduce the stock by half. so that 2 cups remain, about 10 minutes. Pour the reduced stock into the roasting pan with the chicken. Place the roasting pan in the oven and cook for 15 minutes. When cooked, transfer the chicken to a plate; reserve the e pan juices. Set aside on the stove top to keep warm.
- While the chicken is cooking prepare the Potato Pancakes, making each pancake 4″ in diameter.
Serves 8.