October 22, 2011

Everday Food Buffalo Chicken Thighs with Celery and Blue Cheese Salad

When my oldest son was around two years old, he decided to eat an entire habanero pepper out of the fridge. He absolutely loved anything spicy, and the spicier the better. Eventually he outgrew his love for spiciness and his younger brother took over. My two-year-old is now the one eating hot sauce like chocolate. I think that they must get this particular habit from my husband who seems to put Franks RedHot sauce on everything he eats. Given my family's love of spicy food, I was intrigued when a recent issue of Everyday Food magazine had a recipe for Buffalo Chicken Thighs with Celery and Blue Cheese Salad.

This recipe has 10 ingredients. It makes 4 servings and takes approximately 40 minutes, 20 minutes of which is active. All the ingredients are basic and I had no problems finding any of them at my local grocery store. My chicken thighs were on the large side and in order to temp correctly with a thermometer it took 5 minutes longer of cooking time than the recipe suggested. I used the extra butter mixture both over the chicken and on the salad. The mixture gave the salad a nice spicy undertone, which was delicious. I followed the remainder of the recipe as written.

The celery and blue cheese salad is the best part of this recipe, it was delicious and simple. It was even better the second day with the leftover melted butter mixture. The buffalo chicken thighs were good, but like all baked chicken a little mundane. My husband found the chicken skin to not be crispy enough and would have preferred if the chicken was first pan fried skin side down and then cooked the rest of the way in the oven. The combination of the salad and the chicken worked well together and the tastes complimented one another nicely.

For the recipe go to Buffalo Chicken Thighs and Celery and Blue Cheese Salad.

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