Soi Polo Chicken Thighs

Have you ever encountered one of those marketing cards you sometimes get with your bill at the end of a restaurant meal?  You know, the one tucked in next to the comment card that is pitching a special event at the restaurant, or advertising a new cookbook that the chef just authored.  Well, a couple weeks back the boys and I were enjoying a Sunday brunch at one of Todd English's restaurants and we received one of these cards when presented with our bill.  It was pitching his new cookbook entitled Cooking In Everyday English: The ABCs of Great Flavor at Home, and as a teaser for his new tome, it  included a recipe from the book on the back.  This is the recipe we found, and if its any indication of the quality of the rest of the recipes in his new book, Todd clearly has another best seller on his hands.

This dish was supremely easy to put together and is really tasty.  The thighs simply take a couple hour bath in an Asian marinade, then are baked on a sheet tray…..easy peazy.  While his marinade sets up the dish with a solid flavor foundation, for me the key to this plate's charm are the accompaniments that English has you make to toss over the thighs when serving.  The fried shallot, garlic, and jalapeño rings are holy $#!% nasty good.  In fact, now that I've noshed on some, and seen how simple they are to make, I can see adding them to all sorts of dishes.  

If little morsels of fried perfection are not your thing, then there's something seriously wrong with you  don't worry, you can opt not to make them and just have the thighs straight up, they'll still be delicious.

Were it not for a concern that my lovely wife would do something rash should I acquire yet another cookbook, I would be signing on to Amazon right now to order this one.  I've always been a fan of Todd English's cooking, and these thighs have done their job, and caught me hook, line and sinker.

Cheers – Steve