Pan Fried Chicken

Thanks to Bill Granger for this chicken recipe.

It has become a real dinner staple in our house.

INGREDIENTS (Serves 2)

4 Chicken Thighs (choose with skin, for a crispy pan fried chicken)

1 Tbsp Olive Oil

Sea Salt

Freshly Ground Pepper

To Serve:

Silver Beet with Lemon, Chilli & Garlic

http://beccannonsrecipes.blogspot.com/2011/07/silver-beet-with-lemon-chilli-and.html

Parmesan Roasted Potaoes

http://beccannonsrecipes.blogspot.com/2011/07/parmesan-roast-potatoes.html

METHOD

Heat a frying pan over a medium heat.

Toss the chicken in a mixing bowl with the olive oil, salt and pepper.

Place skin side down in the frying pan.

Place another frying pan on top to squash the chicken down. (You can also place a couple of large cans in the fry pan for extra weight. It also makes the chicken extra crispy.)

Cook for 4 minutes, turn chicken and cook for a further 4 minutes.

Lift out and serve with potatoes and silver beet.