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4 bone-in, skin-on chicken thighs
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2 1/2 teaspoons kosher salt, divided
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1/2 teaspoon black pepper
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1/2 cup buttermilk, plain whole-milk yogurt, or kefir
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3/4 cup all-purpose flour (about 2 1/2 ounces)
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1/2 cup neutral oil (such as grapeseed or peanut oil)
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2 cups cherry tomatoes, halved
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1 small shallot, thinly sliced
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2 tablespoons extra-virgin olive oil
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1 tablespoon chopped fresh oregano or thyme
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1 lemon, cut into wedges
Salt and Pepper Chicken Thighs with Herby Tomato Salad
Accompanied by an heirloom tomato salad, these super-crispy thighs, inspired by Jess Hereth, Director of Restaurants at Olympia Provisions in Portland, Oregon, are gorgeous paired with orange wines. "Tomatoes are notoriously frustrating with wine, but the balance of acidity, tannin, and tropical flavors in orange wines seems to pair nicely,” Hereth says. Depending on the sweetness of the tomatoes, adjust the lemon juice to taste; late-summer, super-ripe tomatoes may require a bit more acid. This recipe can also be prepared with 4 (4-ounce) bone-in lamb chops; cook 4 minutes per side for medium-rare.
Nutrition Information
104
Calories
17g
Carbohydrates
13g
Protein
281mg
Potassium
6g
Fiber
4g
Sugar
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