Pan-Roasted Chicken With Chiles de Árbol
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Cooking Notes
Tammi
If your cooking skills are not yet good enough to work with a no-recipe recipe, then just don't. You can pick one of the 50 zillion more-detailed recipes on this website, or the additional 450 zillion on the rest of the internet. Meanwhile, those of us who understand how to use them are happy to have these no-recipe recipes from Mr. Sifton.
Heide
This doesn't seem complete. Simply browning chicken and them transferring to a broiler would seem as if the chicken is not completely cooked. No recipe is cool if you already know how to cook. This is irresponsible because of salmonella poisoning and there actually is an oven recipe for this dish in which the oven plays a major role in btween the stove and broiler. In fact, you may not need the broiler at all.
Livefirecook
The main point of broiling is probably to brown the crumbs, so you could brown the crumbs before putting them on. Be sure you've crisped up skin well during the pan fry. You'll need to put it in a hot oven for a bit to set the mustard/crumb coating. Judicious use of a plumber's torch works well too (judicious being the key word - start from a distance and move in slowly).
Janet
An instant-read thermometer is indispensable for determining whether meat is safe to eat. In this case, the chicken should be done (165 degrees F) or slightly underdone before it goes into the broiler. If you don't have one, cut into the meat near the bone and proceed with the topping only when you no longer see red at the bone. Please don't solo until you are well acquainted with the essentials of landing the plane.
Veronica
Made this tonight and used two dried, crumbled chiles and dear LORD I pepper sprayed my family! It’s been over an hour and we’re still sneezing and coughing. Windows all open, fans running. Stuck very close to this non-recipe and I’m not sure what went wrong. It tasted fine, but at what cost??
chrissi
Hallelujah! Thank you, Heide, for your crystalline answer to all of those who chasten us for being beholden to recipes. But NY Times has such extraordinary recipes! And, yes, if I knew how to cook, I wouldn't be following and studying recipes. And, even for the seasoned chefs who put out unforgettable dishes day after day, NY Times provides brilliant twists on favorites, as wells as trailblazing ways to reconstruct food into things SO good to share and savor. Thank you, NY Times Cooking!
Deb
The breadcrumbs add unnecessary carbohydrates and gluten to an otherwise excellent dish. I skipped them. The chicken crisped nicely without. The mustard is a marvelous addition!
GR
Recipe is not displaying. Tried two browsers.
Pam
It's a "no recipe" recipe. The instructions are written in the description.
Heide
This doesn't seem complete. Simply browning chicken and them transferring to a broiler would seem as if the chicken is not completely cooked. No recipe is cool if you already know how to cook. This is irresponsible because of salmonella poisoning and there actually is an oven recipe for this dish in which the oven plays a major role in btween the stove and broiler. In fact, you may not need the broiler at all.
Tammi
If your cooking skills are not yet good enough to work with a no-recipe recipe, then just don't. You can pick one of the 50 zillion more-detailed recipes on this website, or the additional 450 zillion on the rest of the internet. Meanwhile, those of us who understand how to use them are happy to have these no-recipe recipes from Mr. Sifton.
James Cryer
I made this last night in the oven. I just put it back in the oven after putting on the mustard and bread crumbs for a few minutes and then added a tablespoon of white wine before serving. It was very good!
UFOBOB
Is there any way to make this without broiling? I am in Mexico and none of the stoves here havw broilers. TRIA
Janis
I'd say you could get a similar effect by applying mustard to the skin-side of the thigh and pressing or rolling in panko or breadcrumbs, then crisping in a thin film of oil on a med-high stovetop until crust is golden brown. The trick would be to get the thighs nearly cooked through before applying the mustard/crumbs so that you don't risk burning them but still get a satisfying crust. It might not get quite the crunch as if broiled, but you'll still get plenty of crispness and flavour.
Livefirecook
The main point of broiling is probably to brown the crumbs, so you could brown the crumbs before putting them on. Be sure you've crisped up skin well during the pan fry. You'll need to put it in a hot oven for a bit to set the mustard/crumb coating. Judicious use of a plumber's torch works well too (judicious being the key word - start from a distance and move in slowly).
Heide
Put them on the top rack of your oven at 500 degrees for about 10 minutes, checking after 5 minutes for browning.
Harry
These are presumably bone-in/skin-on thighs or the "crisping" phase doesn't seem likely to do much except maybe toast the breadcrumbs.
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