Panfried Chicken Thighs With Oregano Garlic Butter

• 1 garlic clove
• 1/4 teaspoon kosher or sea salt
• 5 tablespoons unsalted butter, slightly softened
• 1 tsp dried oregano
• 1/4 tsp dried hot red pepper flakes
• 2 - 2-1/4 lb chicken thighs
• 1 tbsp olive oil

1. Press garlic and mash to a paste with salt.
2. Mash together butter, oregano, red pepper flakes and garlic paste.
3. Reserve 1-2 tbsp oregano garlic butter, and divide remaining amount amongst chicken thighs and place it underneath the skin.
4. Heat oil in a heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 mintes more. Spread remaining oregano garlic butter over skin of chicken.

garlic, kosher, unsalted butter, oregano, hot red pepper, chicken thighs, olive oil

Taken from www.epicurious.com/recipes/member/views/panfried-chicken-thighs-with-oregano-garlic-butter-50087237 (may not work)