[2 - 2] hello thigh guys it's Carla and I am
[2 - 4] back again in my kitchen today with a
[4 - 8] brand spanking new recipe this is spicy
[8 - 11] calabrian chicken thighs with croutons
[11 - 13] and a cooling salad and I am very very
[13 - 16] excited about it because there's nothing
[16 - 18] I like more than a crispy skinned
[18 - 21] chicken thigh except for a hard-working
[21 - 23] condiment and when that condiment is
[23 - 26] spicy Tangy vibrant calabrian chili
[26 - 28] paste folks you can't go wrong I'm
[28 - 31] pairing this one with crunchy croutons
[31 - 33] and a really crispy refreshing salad
[33 - 36] that has my new favorite buttermilk
[36 - 38] dressing this is a one pan dish that is
[38 - 42] hotter than the heat of 1 000 Southern
[42 - 44] Italian Suns I'm going to prove it to
[44 - 47] you come along let's get burned up
[52 - 52] the first step in this recipe is to make
[52 - 54] the marinade it's super super easy you
[54 - 55] can do it one hour before you start
[55 - 57] cooking the chicken or you could do it
[57 - 60] yesterday I've got three cloves of
[60 - 62] garlic I'm gonna get these in the bowl
[62 - 64] recipe development has been really fun
[64 - 66] for me lately after that sounds so good
[66 - 69] came out creatively I was just like at a
[69 - 71] net zero and that's okay you kind of
[71 - 73] have to go through some lean times but
[73 - 75] it's been really really fun the first
[75 - 77] time I made this recipe it just had the
[77 - 80] calabrian chili paste it was good but it
[80 - 82] wasn't like good enough for you guys for
[82 - 85] eight chicken thighs I've got a quarter
[85 - 87] cup of calabrin chili paste I'm finding
[87 - 89] this a lot more available but if you
[89 - 92] cannot find calabrian chili paste you
[92 - 94] could use Harissa and I'm pretty sure
[94 - 96] you could use chili crisp I'm also
[96 - 99] adding the zest of a lemon calabrian
[99 - 102] chili paste on its own basically needed
[102 - 104] lovers right and why is it always with
[104 - 106] the Italian recipes that get to have the
[106 - 109] polyamorous ingredient relationships as
[109 - 112] as an Italian myself I could run a
[112 - 114] little hot and it's nice to have a
[114 - 116] presence in your life like the Citrus
[116 - 119] that is bright and optimistic and garlic
[119 - 122] of course we all need depth and we all
[122 - 126] need someone in our Lives who is
[126 - 128] anti-inflaming right as a as a hot
[129 - 133] blooded Italian Leo I can be a little inflaming
[134 - 136] Italian Leo I can be a little inflaming to others so the garlic is the
[136 - 138] anti-inflame I think they're a great
[138 - 141] triplet triple we've talked about
[141 - 142] truffles on the show before
[142 - 145] the last thing I'm adding so actually
[145 - 148] now we're in a quadruplet is olive oil
[148 - 150] and the role of olive oil in this
[150 - 153] marinade or the roll of olive oil in
[153 - 156] this romantic relationship is really to
[156 - 158] bring all of everybody together the
[158 - 161] olive oil is bridging and bringing
[161 - 164] traversing and fat carries flavor and we
[165 - 167] love fat in this house so olive oil just
[168 - 169] makes it good before I put the chicken
[169 - 172] in here I want to season the chicken I
[172 - 173] have a tendency to do this instead of
[173 - 175] salting the marinade I'm going to Salt
[175 - 177] the protein even if you didn't want to
[177 - 179] get all your marinade ingredients out
[179 - 181] earlier in the day you could salt the
[181 - 183] chicken also one to two days in advance
[183 - 186] keep it in the fridge I am definitely
[186 - 190] like a skin on bone-in person I like the
[190 - 192] fat I like the textures I like that it's
[192 - 195] extra juicy it will make the cook time a
[195 - 196] little bit longer this is only cooking
[196 - 201] for like 22 or 25 minutes anyway
[204 - 204] the croutons are gonna get into the pan
[204 - 206] with the chicken renderings and it makes
[206 - 209] it very delicious situation I just want
[209 - 212] to cut these ahead let them dry out a
[212 - 213] little bit dailed bread is really great
[213 - 216] for this so any kind of crusty loaf that
[216 - 219] you have hang around this is a niche
[219 - 221] which is like a type of sourdough a
[221 - 223] ciabatta would be great you could use a
[223 - 225] baguette just something that has some
[225 - 227] good chew to it I think that would make
[227 - 230] a good Crouton the first time I did this
[230 - 233] recipe I wanted to get like really kind
[233 - 235] of crispy smashed potatoes that would
[235 - 237] cook in the chicken fat sometimes you
[237 - 239] just have to do things to find out that
[239 - 242] it didn't work if hearing about the
[242 - 245] recipe process is interesting to you I
[245 - 247] am showing more of my mistakes and going
[247 - 249] through the process over on substack
[249 - 251] there were a lot of failures and
[251 - 254] disasters before getting here
[254 - 259] oh my God speak of the devil
[259 - 261] Omega head just asked where's Cosmo and
[261 - 263] I was like oh he's doing some shopping
[263 - 265] and then you came in with this which is
[265 - 268] a beautiful shade of red and shockingly
[268 - 270] I love calabrian chili he loves
[270 - 272] collaborating chili you're a good color
[272 - 274] story with that if Calabria and chili
[274 - 276] were a personality in a relationship
[276 - 279] what would that person's personality be
[282 - 285] spicy buy a cosmarella now that these are torn
[285 - 289] buy a cosmarella now that these are torn I'm gonna season them ahead the first
[289 - 291] time I did the recipe I also drizzled
[291 - 293] them with olive oil but there was so
[293 - 296] much good chicken fat in the pan that
[296 - 298] didn't need the olive oil I do like to
[298 - 300] season them and just let them hang
[300 - 302] another thing you could bang out in the
[302 - 305] morning if you wanted to so that your
[305 - 308] dinner prep would be halfway there
[308 - 311] this is optional I can't really handle
[311 - 314] Red Onion when it's raw it's too much
[314 - 316] for me it gives me a belly ache so I
[316 - 318] soak my red onion if I'm going to soak
[318 - 320] the Red Onion I might as well soak the
[320 - 321] celery and the fennel because it just
[321 - 323] makes everything super crisp and crunchy
[323 - 326] soaking onion or any allium in cold
[326 - 330] water or even in Citrus juice is called
[330 - 332] deflaming and it just sort of takes some
[332 - 335] of that hot sulfury bite off of the
[336 - 338] onion you could also use a shallot here
[338 - 340] you could use a quarter of the white
[341 - 343] onion this is like when we find out if Carla
[343 - 345] this is like when we find out if Carla wore waterproof mascara or not I don't
[345 - 347] think I did that's enough onion I think
[349 - 351] you guys know I love fennel try to find
[351 - 354] a way to put it in everything trim it
[354 - 357] but keep some of the softer fronds
[357 - 359] I'm just gonna put those here I'm gonna
[359 - 361] save some of the celery leaves also
[361 - 362] because these can get tossed into the
[362 - 365] salad at the end everybody needs a good
[367 - 370] I'm gonna take the bottom I think we're
[370 - 373] gonna go lengthwise
[373 - 375] you could just use twice as much of the
[375 - 378] celery if you wanted to and skip the
[378 - 380] fennel cucumber's a little bit watery
[380 - 382] but you could totally go for it
[382 - 385] thinly sliced baby carrots chioga beets
[385 - 387] are really pretty they might stain the
[387 - 388] whole thing but
[388 - 391] who cares I'm gonna use
[391 - 395] four of these celery stalks if you can
[395 - 398] get a couple with the leaves on the
[398 - 401] inside add those for my little salad I'm
[402 - 403] just going to trim the ends of these I'm
[403 - 405] going to cut them on a bias you could go
[405 - 408] straight across
[408 - 411] and these really just need to sit for if
[411 - 413] you're doing the soaking step five or
[413 - 415] ten minutes drain and spin and they'll
[415 - 417] be nice and crisp and a little bit
[417 - 420] curled up and delicious
[421 - 424] [Music] this is a 10 inch cast iron skillet
[424 - 425] this is a 10 inch cast iron skillet before I put the chicken in I'm just
[425 - 428] gonna coat the surface with oil you want
[428 - 431] to put these in skin side down they're
[431 - 434] going to cook skin side down for I would
[434 - 437] say 90 of the entire cooking time this
[437 - 439] is another great example of kill it on
[439 - 441] the first side except we're not going
[441 - 444] over super high heat but this is a skin
[444 - 447] side down for rendering for crisping
[447 - 449] we're giving all of our attention to the
[449 - 451] crispy skin that is where the texture is
[451 - 453] going to come from if there's any
[453 - 456] marinade left in the bowl don't throw it
[456 - 459] away and because these thighs are like
[459 - 462] so nicely puzzled in together I'm just
[462 - 464] going to take that spread it all over
[464 - 466] everybody the choice of the skillet here
[466 - 469] is actually very intentional a lot of
[469 - 472] recipes will tell you to not crowd the
[472 - 473] pan if you're trying to saute something
[473 - 475] you don't want too many things in the
[475 - 478] pan what's key right now is that I
[478 - 480] actually am crowding the pan and what's
[480 - 483] good about it is it is creating steam
[483 - 485] it's encouraging a lot of juices it's
[485 - 487] warming up the chicken skin but reducing
[487 - 490] the risk of us burning all of these
[490 - 492] things are going to help that chicken
[492 - 495] fat render render chicken fat leads to
[495 - 498] crispy skin it's great everybody's super
[498 - 500] tight in this gives me the perfect time
[500 - 503] to make my buttermilk dressing and wait
[503 - 506] for those to be done
[506 - 508] I've got that zested lemon that I use
[508 - 510] for the marinade I wanted to build a
[510 - 512] dressing that had like a lot of cooling
[512 - 515] properties to kind of be the
[515 - 519] Counterpoint to our spicy and crispy
[519 - 522] chicken thighs buttermilk came into my
[522 - 525] head immediately because it's Tangy and
[525 - 529] it's sour but it's also lactic and dairy
[529 - 531] and fatty even though it's like
[531 - 534] relatively low fat it still has that
[534 - 537] fatty feeling which is almost like
[537 - 540] eating yogurt with spicy Indian food
[540 - 543] those herrings work like putting sour
[543 - 545] cream on a jalapeno popper so now I'm
[545 - 548] seasoning this pretty aggressively with
[548 - 551] pepper and very aggressively with kosher
[551 - 554] salt and it is kind of amazing how much
[554 - 555] salt this dressing can take I think
[555 - 557] that's because of the fattiness of the
[557 - 560] buttermilk how much lemon juice is in
[560 - 564] there salt is key
[567 - 567] Hmm this is going to hang out these guys
[567 - 569] are gonna finish turning back to the
[569 - 571] chicken every once in a while you want
[571 - 573] to check for doneness that's looking
[573 - 577] really really nice but also picking it
[577 - 579] up in case the skin has started to stick
[579 - 581] a little bit you want to lift it up let
[581 - 583] some of the oil and the renderings that
[583 - 586] have accumulated in the pan run back
[586 - 588] underneath the spot that that piece of
[588 - 591] chicken was in and then place it back
[591 - 593] down we're about 15 minutes in right now
[593 - 596] and I do think these need like six or
[597 - 599] seven more minutes on the skin side before I
[599 - 602] more minutes on the skin side before I split them
[606 - 606] right into that 23 24 minutes the outer
[606 - 608] edge is really cooked through so it's
[608 - 611] gone from that like weird fleshy pinky
[611 - 613] color to you know a beautiful yellow
[613 - 616] opaque so of course you also want to
[616 - 619] look for beautiful
[619 - 623] burnished Brown crispiness they'll
[623 - 624] continue to cook for four or five more
[624 - 626] minutes just to get that flush side
[626 - 627] cooked through keep an eye on your
[627 - 629] chilies don't burn the marinade
[629 - 631] everything that's in the pan is going to
[631 - 633] become our Crouton seasoning so we
[633 - 639] really want to be able to use the pond
[640 - 640] these are done
[640 - 643] they're going to rest over here their
[643 - 644] juices are going to settle some of their
[644 - 647] juices are going to come out and this
[647 - 650] resting time gives us just a perfect
[650 - 652] opportunity to make
[652 - 654] spicy chicken fat croutons
[654 - 656] the goal is to have about as much
[656 - 658] Crouton that will fit all in a single
[658 - 661] layer in the bottom of the pan when the
[661 - 663] croutons go in there get them nice and
[663 - 665] tossed up with the fat and the
[665 - 667] renderings and just try to scrape up
[667 - 669] some of those brown bits the fond that
[669 - 671] is sticking on the bottom of the pan so
[671 - 673] I actually would recommend switching
[673 - 675] over to a wooden spoon instead of tongs
[675 - 677] to kind of really press them firmly
[677 - 680] against the pan to soak all of that
[680 - 682] goodness up you also want to encourage
[682 - 685] Browning and crisping on these guys too
[685 - 687] let them cook for a few minutes before
[687 - 689] tossing them if you are keeping them
[689 - 692] moving all of the time they're not going
[692 - 694] to get the opportunity that they need to
[694 - 696] just be against that hot surface and
[696 - 699] take on color okay
[699 - 701] these are looking really toasty and I'm
[701 - 704] also listening for that sound of the
[704 - 707] juices having been absorbed and more of
[707 - 709] a crackly sound as the bread starts to
[709 - 712] toast so these are ready to go and so is
[715 - 717] [Music] chicken and croutons crispy chicken
[717 - 720] chicken and croutons crispy chicken cooling crunchy salad get some of these
[720 - 723] croutons they're all different sizes so
[723 - 726] it's that nice mix of like the chewy
[726 - 729] ones the really crisp ones the darker
[729 - 732] ones the craggy ones salad has been
[732 - 735] drained this is going over our salad
[735 - 738] it's dressing the salad but once
[738 - 740] everything is on your plate you've also
[740 - 743] got delicious dressing juices that are
[743 - 745] going to be mingling with chicken juices
[745 - 747] and I love making a plate where all of
[747 - 750] the bites together just make each other
[750 - 754] better as any polyamorous Community or
[754 - 756] love affair should
[758 - 761] [Music] sure to Serve Yourself Crouton I have a
[761 - 765] sure to Serve Yourself Crouton I have a second lemon on standby for squeezing
[765 - 769] over I'm so excited and I just can't
[769 - 772] hide it down I'm about to lose control
[772 - 776] of my chicken crocon day yeah yeah
[776 - 781] I'm so sorry everybody
[784 - 784] that hot cold thing with the texture on
[784 - 786] top of it it just never gets old this
[786 - 790] chicken is so crispy in Italy they said
[790 - 794] it was Christmas Simo
[797 - 797] in Italy they said it was
[797 - 801] the chicken is so hot it's like being on
[801 - 804] the beach in southern Italy in August
[804 - 808] and the salad is the umbrella and the
[808 - 810] Spritz that somebody brings over so
[810 - 813] those are the Vibes I bid you bon
[813 - 818] voyagio ciao go to Calabria