RecipeTin Eats Dinner: 150 Recipes for Fast, Everyday Meals

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From the Publisher

CRISPY GARLIC CHICKEN THIGHS

Ingredients

• 1.5 lb boneless, skinless chicken thighs (5-6 pieces)
• 1 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil
• 2 large garlic cloves, finely minced
• 1.5 tbsp unsalted butter
• 1/2 cup Chardonnay or other dry white wine

Here’s my favorite no-prep way to cook skinless, boneless chicken thighs. However, if I have time, I like to marinate the thighs for more flavor.

SERVES: 4 I PREP: 3–5 MINUTES I COOK: 10 MINUTES

Prepare chicken—Sprinkle each side of the chicken with the garlic powder, salt, and pepper.

Fry chicken—Heat the oil in a large nonstick skillet over medium heat. Place the thighs in the skillet, smooth-side down, and press down lightly on them with a spatula. Cook for 5 minutes until deep golden and crispy.

Flip the chicken and again press lightly with a spatula. Cook for 2 minutes.

Sauce—Add the garlic and butter, cook for 1 minute until the garlic is light golden and smells amazing.

Add the wine, then turn up the heat so the wine is simmering. Stir around the chicken to

dissolve the golden bits stuck on the bottom of the skillet into the wine. Simmer rapidly for 1 ½ minutes or until the alcohol smell evaporates.

Serve—Remove from the heat and transfer the chicken to serving plates. Rest for 3 minutes, drizzle with the pan sauce, and serve!

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Product Description

 Millions of people around the world open Nagi Maehashi’s digital “recipe tin” every day to discover new meals and cooking inspiration. In RecipeTin Eats Dinner: 150 Recipes for Fast Everyday Meals, she brings us the ultimate curation of new and favorite dishes—from comfort food (yes, cheese galore), to fast and easy food for weeknights, twists on Mexican, French, and Italian classics, hearty dinner salads, Asian soups and noodles, and more. Sauces, sides, and sweet endings pair perfectly with dozens of selections. And the invaluable chapter,“What Do I Do With a Piece of . . .” makes cooking protein from your fridge—whether it’s chicken, steak, or salmon—effortless.

With gorgeous photography, and readily available ingredients and instructions written specifically for the North American kitchen, this is a must-have for everyone from beginners to expert cooks. After all, we all need dinner!

About the author

Nagi Maehashi

Nagi Maehashi is the voice, cook, photographer and videographer behind the phenomenally popular recipe site, RecipeTin Eats. A former finance executive, Nagi started RecipeTin Eats in 2014 to share her passion for creating affordable everyday meals with the 'wow' factor and classic dishes of the world done right. She has a devoted worldwide following with her website visited over 330 million times a year and a 4.5 million strong social media following. In 2021, Nagi founded her not-for-profit division, RecipeTin Meals, which provides 100,000 made-from-scratch meals annually to the vulnerable.

Nagi lives in the northern beaches of Sydney, with her golden retriever Dozer, Australia's favourite taste-tester.

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