It’s true – you get what you pay for. Granted, if you shop around and know what you’re doing you can save some serious cash looking for deals. Personally, I’m a huge fan of thrift and second-hand stores for that very reason. But when it comes to other things, like services, don’t expect to get something for nothing. A few months back we got a new DSL camera from a local camera shop (I’m about to talk a little trash, so I won’t drop their name). They told us that the purchase of the camera came with a free four-week photography class.
Since I’d never used anything but a point and shoot camera that requires a PhD (Push here Dummy), I was grateful. The user manual was written in Japanese or German and I was having a helluva time understanding it. I really wanted to learn to take great photos and was really excited to take the series.
To say I was disappointed after the first class would be like saying a minnow and a shark are basically the same thing. I could not believe I’d wasted two hours of my life sitting there listening to the instructor give a plug for his company and show us where to find the power button on the camera. The class was called Digital Photography Basics, so I decided to give the second class a try before blowing up the building. The second class, composition, was much better. But it was still a free class and very basic. Classic example of You Get What You Pay For. Although, I’m sure the cost of the class was built into the camera, but still…
Anyway, when I got home I was pretty hungry (the eggs, avocado and banana I’d scarfed down for breakfast weren’t holding me over anymore). I wanted food fast and there weren’t many leftovers. I’d made something similar to this when we went to the lake a month or so ago and thought I’d try it again. I don’t know if I was just starving or if it really was good, but either way, it worked.
8 boneless, skinless chicken thighs
2 T. olive oil, divided
Ground black pepper
Red pepper flakes
2 T. honey
1 T. apple cider vinegar
1⁄2 T. balsamic vinegar
Arrange chicken thighs in a single layer on a large baking sheet or other flat surface. Sprinkle lightly with salt, pepper, red pepper, basil and oregano. Heat half of the olive oil in a large skillet over medium heat. Arrange 4 chicken thighs in a single layer in the hot oil, seasoning side down. Sprinkle lightly again with seasonings.
Cook 57 minutes, flip, and cook an additional 57 minutes. Watch closely to prevent burning, to make sure chicken cooks through. Actual cooking time will vary depending on the thickness of the chicken. Internal temperature should be 160 degrees. Transfer to a serving plate and cover with foil to keep warm. Add remaining olive oil and repeat with the remaining chicken thighs. Whisk honey and vinegars together. Use a pastry brush to glaze the cooked chicken. Serve immediately.