Well, it’s another craaaaaazay Saturday night at the Wong household. We just (successfully!) put our 3–month-old to bed and are enjoying our few moments of quiet until we (successfully!) put ourselves to bed.
As a new mother adjusting to life with a newborn, it’s been important to keep some things from my pre-baby life constant; spin, brunch with friends, and cooking. But all have to be adjusted to our little one’s schedule; spin early AM, constantly late to brunch, and cooking simple meals after he falls asleep.
So tonight, once our little one was passed out from his “I don’t want to go to bed” crying fit, I made this easy rosemary and brown butter chicken.
4 skin-on chicken thighs
2 large sprigs rosemary
Salt & pepper
Wash and pat chicken until very dry. Season with salt and pepper on all sides.
In a large sauté pan over medium heat, cook butter until browned. Add chicken, skin side down, and rosemary. As the butter cooks, the rosemary will gently infuse it. Spoon rosemary butter over chicken frequently, about every 30 seconds. Once the skin is very crispy and dark brown (about 7 minutes), flip chicken. Keep a cover over the chicken to cook it through but keep spooning butter over chicken. The chicken is cooked through once no longer pink (about another 7 minutes).
Serve with the rosemary brown butter from the pan on the side for dipping sauce.
Serves 2 very tired new parents or 2 normal adults