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Good afternoon and welcome to the Good
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Plates Kitchen. Today we're making
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chicken with grapefruit and thyme. And
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here's our chicken. And this is a
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grapefruit. This is ruby red grapefruit.
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So, it'll be nice and sweet. And we have
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thyme. And of course, we have beautiful
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Believe it or not, this is a
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pepper grinder. Okay. And uh we'll get
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started in a minute. First thing we're
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going to do is we're going to season the
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chicken. So that means seasoning it with
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Put some salt on there
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and freshly cracked black pepper.
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Push it in with your hands
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and move the chicken around so that you
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can get the other ones.
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Notice I put the salt and pepper both in
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their own little container. That is to
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prevent crosscontamination, which is a
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real issue. So, I have been putting my
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hands inside with the chicken
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and I don't want to spread that
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salt to something else
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and cross-contaminate it.
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See? So, I go like that
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and then turn them over.
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Now, this is going to give your chicken
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some nice flavor. We're going to put it
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in the refrigerator until it's time to
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cook it and it'll sit there nicely and
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it'll absorb the flavors. And then we'll
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be back. And we're back. The chicken has
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been sitting marinating
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in the refrigerator with some salt and
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fresh black pepper. And now we're going
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to cook that chicken in a cast iron
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This cast iron skillet has been heated
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up and we're going to check its
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temperature right now.
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That's good. And I'm going to put the
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chicken directly in skin side down. We
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don't need to put any oil. The reason
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why we don't need to put any oil is
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because the pan is already hot. And what
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automatically starts to render.
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And when the skin renders,
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it doesn't need any oil.
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And because it's already hot, it won't
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We have to let it sit there for few
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minutes to let it render. Always chicken
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is always skin side down.
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You can hear it rendering. One thing to
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be careful of is not to crowd the
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chicken too much because if you crowd it
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too much, what happens is the chicken
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As it reduces reduced,
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it'll boil and you don't want boiled
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chicken. So, I have a lot of chicken.
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I'm going to take this one.
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See, it didn't stick at all. And put it
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in another pan. I have another pan
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And rearrange these guys with no
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No sticking. This is a very classic
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French way of preparing chicken. If you
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look back, you might have seen my
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chicken with lemon and garlic
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video. And that is also very very
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and brown. When you're cooking chicken
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like this, use medium heat. Not high
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heat, but medium heat because you don't
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want to burn the chicken. You just want
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it to brown. And this piece is brown
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enough. Let's try this one. Yes.
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What about this guy in the middle?
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Oh, yeah. Very nice. Okay,
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we turned them all around.
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They're all ready to go. Even the extras
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in the other pan. And now we're going to
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let them rest with the top on
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cuz we're looking for
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And we will be using an instant read
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thermometer to take their temperature.
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Get them a little head start on the fl
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I'm going to sprinkle them
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That's French thine. It's a very French
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I'm going to put a little bit of the
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grapefruit juice in there. See?
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Now I'm going to put the top on so
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they'll get that flavor. Okay. And we'll
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be back when they reach the appropriate
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Now, you might be curious about how
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exactly to measure the temperature on a
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chicken thigh, and this is how you do
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the temperature probe in like so.
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Make sure that you're not hitting the
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pan and that you're not hitting the bone
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because that'll give you a false
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reading. So, you want to go into the
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thickest part of the chicken
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thigh and take the reading.
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We'll do it on this one. Oops, that's
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These are definitely done. 164. Perfect.
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we're going to remove the chicken
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I'm going to put it on its serving dish.
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It can sit on the serving dish for a few
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minutes. It'll be fine.
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You see all this beautiful stuff here at
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the bottom of the pan? That is called
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And we really want that.
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And I really want you to understand that
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there was no oil or butter or anything
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put in this pan. And look how much fat
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rendered off of those chicken thighs.
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Okay, now we're going to
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we're going to scrape up all that fond
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with some help of some lovely
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Chardonnay. This is Lindamman's bin 65
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and scrape up all the good stuff.
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And this is a cast iron pan
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so it can tinkle licking and keep on
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kicking just like a mix. They last
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Do not try to do this with a non-stick
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pan because you will scratch it. I
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wouldn't even do this with an enamel pan
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because again it would scratch it. You
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really don't want to scratch it.
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Stainless steel is okay, but
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cast iron is better because it holds
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We're going to throw a knob of butter in
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This will thicken it slightly and give
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it a really good texture.
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Texture is important.
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And here we have it.
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Thanks for joining me. Here's our
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Thanks for watching. See you again on
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the good plate. As always,
