New Orleans Seasoning
Crushed Black Pepper
Pan Seared New Orleans Chicken Thighs
Add New Orleans seasoning, wine, ginger, garlic and black pepper and marinate for at least an hour.
Heat a skillet with a little vegetable oil and kitchen paper to absorb the marinade. Cut the skin side of the chicken and turn the heat to medium.
After a minute, flip the chicken over and cook for another half minute.
Add water, not less than halfway up the leg, but about halfway up the leg. Simmer with the lid on until there is still a little water in the pan, less than in the picture above, uncovered.
Pan fry the chicken thighs on both sides, reduce the sauce, and serve the juicy chicken meat.