GOT MY CAST IRON

Got my cast iron pan, heat goes on. Little oil and some butter. Check this out cause this is startling. This is a butter from the US. This is European butter. Look at the difference. We need a couple tablespoons and I was gonna And I thought, no, there's a reason the European butter is more expensive. Cause look at it. It's just better. Let's get our chicken. And I'm sorry Max, but Sandy's recipe is That's okay, we're gonna season these guys up. Just kosher salt and pepper. And when the butter, oil in. Gonna go skin side down. These are bone-in, skin-on chicken thighs. And the recipe said for Sandy, don't hate me, but get away with six. When it's brown on the bottom, we flip them over. We continue on the other side. Time for the other side. That's what you're headed towards. And then we'll carry on to all this delicious fat and everything. Squeeze garlic like that. Give this a chance. Oh, to get fragrant. Okay. Stuck on. In a second. I'm gonna add some liquids. That's fragrant in. We come with chicken broth. You see starts lifting all the business off the bottom. Deglazing, right? Or we're deglazing. We're getting the fond off the bottom. All right. A cup of. And here's where I depart from Sandy's recipe. Hers is heavy cream. Mine is coconut cream. About a cup. Look, this will thicken just like heavy cream will, but with a little bit extra flavor. Which is fantastico. Lemon juice. A seed or two. It's okay, it's okay. To come to a. And in will go with some grated parm. And some fresh thyme. You just get a sprig of it like this. Pull down, take the leaves off. Let's do three or so of these. This we will now mix. So this we want a little boil. Wait for it. Wait for it like that. And when it does, turn down to a bit of a simmer. And let it go till it starts to thicken. Is starting to thicken. Very nice, very nice. Now we're gonna add two things. One from Sandy and that's, oh, a shit ton of baby spinach. The baby spinach drill, right? You add it to any hot pan, it starts to wilt like a motherfucker. This a couple seconds in here. The other unplanned ingredient. Loving this already, which is one can of cherry tomatoes. Now we bring our chicken back. When the chicken's back, we kill the heat. We take it away. 400 degree oven for 25 minutes till the chicken hits one, about 162. And straight from the. Little bubbling. Look how gorgeous that is. Oh, how interesting. Six thighs seem to make everything perfect in there. And now if we do this, look at this. Oh, hmm. Aw, wait one second. Wait, don't stop there. Poncy with it. That's fancy when British speak. I grilled some lemon slices. Throw some of these guys in there. You go. Look how pretty that is. Smells amazing and nothing says delicious like a bite. A bite, right? I'm already a massive chicken thigh fan, so I know the thigh part's gonna be good. But I think this will be outstanding. Get a little spinach in the sauce. Drippy, drippy. And a bite lemon. Drippy and a bite lemon. Lemony, so lemony. Lemoney, creamy. Perfectly cooked chicken. Good thighs. Great insane flavor. Again, Cordish Cordelaine. Not Cordish, Cordelaine. Cordelaine. Oh my god. Something right there. Yes, incredible. Probably the best, uh, one pan chicken dish. The best one pan chicken dish chances ever had. No, we're not allowed to use the word best anymore. Never. We're never using.