My Latest Thing

Chicken. I know, right? Kinda boring to be my latest thing. And I'm not really sure why I'm so into it right now. Maybe I can describe it in chicken vs. egg terms (and I'm sorry to bring up our new Whole Foods again, but I just can't help myself). Is the chicken at the WF really of such superior quality that it tastes that much better? Or am I so inspired and motivated by all that the new WF has to offer that I am experimenting more with cuts I am less accustomed to using? Probably some of both, I suppose. All I know is that in the past couple of weeks, I have a new crush on skin-on, bone-in chicken breasts, and on chicken thighs, with skin and bone or not. Both cuts are so much more flavorful and juicy than generic boneless, skinless chicken breasts, and I'm quite sure it's not due to anything special I have done in the preparation. I've seasoned each cut pretty basically - salt, pepper, and a generic all-purpose spice blend - and either seared in the cast-iron and finished in the oven (for the breasts) or cooked through on the stovetop (for the thighs). I then proceed to light into the finished chicken without bothering with any sides, with maybe just a dollop of dijon for dipping. And that's dinner. Seems as though boring can be surprisingly tasty.