By Todd Barron @ FoodieCuisine.com
Buffalo Chicken Thighs
One of the magazines I subscribe to is Cooking Light. They have many great low-calorie recipes and also have a section for meals on a budget. This months issue has a recipe for Buffalo Chicken Thighs which I had to try out last night. As it turns out, they were very tasty and my family loved them. My younger son even raved about how it was the “best chicken ever”. You can’t get much better than that. 🙂
I already owned the olive oil, flour, blue cheese, and butter used for the recipe, but other than that, the entire meal came out to $11.57 at Kroger. It made enough to feed (4) easily with a few leftovers. That is an average price of $2.90 per person. Cheaper than fast food! To top it off, I spent more than called for as I added broccoli to the mix.
Ingredients – Chicken
- 6 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon ground red pepper
- 5 pounds (8) bone-in chicken thighs, skinned
- 1 tablespoon olive oil, divided
- 4 tablespoons hot sauce
- 1 tablespoon butter
Ingredients – Blue Cheese Potatoes
- 4 red potatoes (~1.5 pounds)
- 2 ounces blue cheese
- 1/4 cup low-fat buttermilk
- 1/4 cup roasted garlic (from deli counter)
Prep
Wash the potatoes and place in a large pot of water to boil them in. Turn it to high , bring to a boil, and let boil for 15 minutes. Proceed to cook everything else and the potatoes should be ready about the time the chicken goes into the oven.
Remove the skin from the chicken thighs and trim away the fat. In a large bowl, combine the flour, red pepper flakes, salt, and garlic powder. Toss the chicken thighs in the mixture until well coated on all sides.
Trim the stalks off the broccoli, wash it, cut away the florets, and place in a large skillet. Pour enough water to reach 1″and turn to Medium-High. Steam the broccoli for about 10 minutes or until slightly tender (it will continue to cook once out of the skillet.) Drain the broccoli from the pan once it is done and set aside in a bowl. Season with salt and pepper as desired.
Pre-heat the oven to 400 degrees F.
Cooking
In a large skillet, heat the olive oil. In batches, shake excess flour off and pan fry the chicken thighs on each side for 4 minutes (or until golden brown.) Remove from the skillet and place on a large baking sheet. Place the sheet in the oven once all of the chicken is done. Bake for 8 minutes or until the chicken reaches 160 degrees F in the middle (it will continue to cook after removed from the oven.) Remove from the oven and set aside.
Remove the potatoes from the water and place in a large bowl. Mash the potatoes with a potato masher. Add the blue cheese, buttermilk, and the garlic. Mix well and season with salt and pepper as your taste applies.
Heat the hot sauce and the butter in an oven-proof covered bowl (45 seconds or so.) Mix well until the hot sauce and butter is silky smooth.
Toss the chicken with the hot sauce mixture in a bowl until well coated. Place two chicken thighs on each plate along with a mound of potatoes and broccoli.
Enjoy!
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