The wife scored some chicken thighs on sale ($4 for the pack of 9) and asked if I would smoke them up comp style….aka chicken biscuits…..
So I deboned, deveined, and fat scrapped the skin to create nice little biscuits, once prepped I used Kinders caramelized onion and butter rub all around under the skin and all.
Sorry I didn’t snap a pic as I wasn’t planing on making a post…..
I was a little short on time so I ran the RT 1250 @ 265 and placed the biscuits on the top shelf to set the skin….after 40 mins I placed the skin side down for the next hour when they got flipped over to finish….
Ran them skin side up for the final hour till the INT hit 180…..pulled pic….
I did do a few basting sessions from the pan juices (butter, classic olive and natural juices….
The wife was looking for new sauces and saw this recipe in the professional chef cook book, for a tarragon white wine cream sauce…….and thought I can put that over chicken thighs….
She started with a couple of shallots & garlic in butter and wine, then flour to make a roux, then some chicken bone broth to build the sauce, at this point she transferred it to the blender and puréed the shallots then back in the pan to finish it…..with fresh herbs and chopped tarragon…..she finished it with a bit of cream & black pepper….. I’m the mixer boy! She really didn’t follow a recipes she just went for it based on taste…..
The chicken biscuits were sliced and placed over some rice then topped with the sauce….
Oh man a new found FAV!!!!! The comp bite through skin is just magic cause the sauce doesn’t make it soft cause it is already soft!
Oh and the reasoning or inspiration…..the wife made up some green goddess dressing and had extra tarragon….. here is the iceberg wedge with bacon, pickled red onions (my wife made), feta crumble, and cracked multi-color pepper….oh all in a freezer chilled bowl!!!
Thank you extra tarragon!
So I deboned, deveined, and fat scrapped the skin to create nice little biscuits, once prepped I used Kinders caramelized onion and butter rub all around under the skin and all.
Sorry I didn’t snap a pic as I wasn’t planing on making a post…..
I was a little short on time so I ran the RT 1250 @ 265 and placed the biscuits on the top shelf to set the skin….after 40 mins I placed the skin side down for the next hour when they got flipped over to finish….
Ran them skin side up for the final hour till the INT hit 180…..pulled pic….
I did do a few basting sessions from the pan juices (butter, classic olive and natural juices….
The wife was looking for new sauces and saw this recipe in the professional chef cook book, for a tarragon white wine cream sauce…….and thought I can put that over chicken thighs….
She started with a couple of shallots & garlic in butter and wine, then flour to make a roux, then some chicken bone broth to build the sauce, at this point she transferred it to the blender and puréed the shallots then back in the pan to finish it…..with fresh herbs and chopped tarragon…..she finished it with a bit of cream & black pepper….. I’m the mixer boy! She really didn’t follow a recipes she just went for it based on taste…..
The chicken biscuits were sliced and placed over some rice then topped with the sauce….
Oh man a new found FAV!!!!! The comp bite through skin is just magic cause the sauce doesn’t make it soft cause it is already soft!
Oh and the reasoning or inspiration…..the wife made up some green goddess dressing and had extra tarragon….. here is the iceberg wedge with bacon, pickled red onions (my wife made), feta crumble, and cracked multi-color pepper….oh all in a freezer chilled bowl!!!
Thank you extra tarragon!