Buffalo Chicken Thighs with Celery and Blue Cheese Salad
Source: adapted from Everyday Food July/August 2011

4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
coarse salt and ground pepper
1/2 tsp cayenne pepper
opt: light spinkle of onion and/or garlic powder

2 tablespoons mayonnaise
2 tablespoons white-wine vinegar, divided
3 ounces blue cheese, crumbled (3/4 cup)
3 large celery stalks, cut into 1/4-inch pieces
1 head romaine lettuce, cut into 1/2-inch pieces
2 tablespoons unsalted butter
3/4 tsp cayenne
3 T white wine vinegar

1. Preheat oven to 375 degrees. Season chicken on both sides with salt. Place chicken, skin side up, on a rimmed baking sheet and season with 1/2 tsp cayenne (and opt onion or garlic powder) evenly among pieces. Cook until skin is golden and crisp and chicken is cooked through, 40 minutes, rotating sheet halfway through.
Meanwhile, in a large bowl, whisk together mayonnaise, 2 tablespoons vinegar, and half the blue cheese. Add celery and romaine, season with salt and pepper, and toss to combine. Sprinkle salad with remaining blue cheese.

2. In a small pot, melt butter with remaining 3/4 teaspoon cayenne over medium-low. Whisk in 3 tablespoons vinegar and remove from heat; season with salt and pepper. In a medium bowl, toss chicken with butter mixture to coat. Divide chicken among four plates, drizzle with any extra butter mixture, and serve with salad.

Serves 4


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