First off, let me say I am a big Paul Newman fan. When I was a young girl, I think he was my first Hollywood crush. But that’s not the reason I like the Newman’s Own food line. Newman’s Own does good work while making a delicious produce. The salad dressings are particularly delightful, and perfect for marinades, too.
Recently I was trying a new recipe to pan-sear chicken that had been soaking in salad dressing. It’s always been a rule of thumb to let chicken soak in a marinade for at least 24 to 48 hours for the flavors to fully develop in the meat. Now I don’t know if it’s the vinegars used in the salad dressing or the addition of salt or a combination of both, but this went into the marinade in the morning, was cooked that night. Why such a short marinade for chicken? Honestly because I forgot to marinade the night before, so I plowed ahead and hoped for the best. It was delicious!
You will notice in the pictures that I used both boneless, skinless thighs as well as those with skin and bones. Hubby and I don’t mind the bones. Bones add flavor, as does the fat rendered from the skin. However; Kiddo will pick at meat with bones. It’s only recently that he will eat a steak close to the bone. So whenever possible, I will make his serving boneless. This also meant that the bone-in chicken needed to cook about 5 minutes or so longer than their boneless counterparts. That was easy enough, I just started to brown the bone-in thighs first.
Italian Dressed Pan-Seared Chicken Thighs
1 Bottle Newman’s Own Italian Salad Dressing
4 Garlic Cloves, grated
1-1/2 teaspoons Kosher Salt
8-10 Chicken Thighs
Olive Oil as needed
White Wine, as desired
1 Lemon, sliced
Lemon Thyme Sprigs, as desired
Pour the Italian Dressing into a mixing. Peel and grate the garlic directly into the dressing. Add salt and mix. Place the chicken large casserole dish, pour dressing marinade over the chicken, turn to coat. Marinate in the refrigerator at least 10 hours or up to 48 hours to penetrate the meat fully.
Note: For Boneless-Skinless thighs, it can marinate for as little as 8 hours and still be delicious.
When ready to cook, remove chicken from marinade. Heat a little olive oil in a heavy-bottom pan over medium-high heat. Brown the thighs, skin side down, until golden, about 6 to 8 minutes. Turn heat to medium-low. Turn thighs skin side up. Add a little of the marinade into the pan, just enough to coat the bottom. Cover skillet with a tight-fitting lid and cook until cooked through, about 15 minutes.
While the chicken is cooking, warm the oven. Place a baking rack over a rimmed baking pan to hold the chicken. Once the chicken is cooked through, remove from pan, set in warm oven to hold.
Deglaze the pan with a splash of white wine. Slice lemon, arrange on the bottom of the pan. Lay thyme sprigs around lemons. Place chicken on top, skin side up. Cover and let cook about 5 minutes longer, until chicken is cooked through and the lemon-thyme flavors have been added.
Arrange thighs on a serving platter along with the lemon and thyme. Serve and enjoy.