Some of us are dark meat lovers and yes i like chicken thighs ; this recipe is one of my favorites in the summer season when peaches are ripe and full of flavor and cukes are nice and crunchy 🙂
Easy to do really , just bread some skinless/boneless chicken thighs dredged through seasoned AP flour to which you add a tsp or 2 of rice flour , s/p/vegeta and a whiff of ancho chili powder ( or cayenne ) ; pan fry in a very small amount of vegetable or sunflower oil until just lightly golden brown on both sides ; move to a parchment lined baking sheet and finish cooking for 10 to 15 mins at 425 in the oven .
Make a tasty salsa chopping finely 1 or 2 partially peeled ( leave the nicer orangy peel on ) fresh peaches , skin on / deseeded fresh crispy cucumber , a tiny piece of jalopino pepper , diced fresh mint , lemon zest and lemon juice to taste , olive oil ( very little ) , s/p to taste .
Meanwhile , in a small sauce pan start a bechamel type of sauce , add a dash of olive oil , a little unsalted butter and a whiff of flour ( very little ) ; don’t overcook , add a little chicken stock ( or really just water is ok ) to loosen up ; add some of the fresh peach/cuke salsa and stir for a minute only ; take off the heat and slowly add sour cream ; adjust for seasonings if any needed .
Plate over some of the sauce , pour more over the top of the chicken and sprinkle more fresh salsa on top .
Choose some favorite sides and enjoy this burst of freshness over some good chicken thighs cutlets 🙂