Crispy Chicken in Lime Butter and Garlic Parmesah Fries

Two recipes in today's newspaper caught my eye and I tried them both but the fries got eaten up before I could take a picture of them. 

Crispy Chicken with Lime Butter   KC Star May 2025

4 Servings 40 minutes

4 chicken thighs, bone in, skin on

S&P

1 T. peanut oil

2 cl. garlic

1/2 C. chicken stock 04 1/4C. water

2 T. fresh lime juice

2 tsp. maple syrup

3 T. cold, unsalted butter

garnish, optional: parsley, cilantro, basil or mint leaves.

1. Pat chicken dry and season with salt and pepper. Let sit room temp 10-130 min.
2. Heat oil in skillet and swirl to coat the bottom. Place chicken side down and cook without moving  until golden and crispy, about20-25 minutes. Adjust heat as needed
3. Add garlic, Flip chickened cook about another 5 minutes. Transfer to a plate, skin side up and keep about 3 T. fat in the pan.  Add chicken stock, lime juice, & maple syrup.  Reduce heat to medium and cook, stirring occasionally until reduced by half, about 3 minutes.
4. Add butter simmering and stirring continuously until incorporated.  The sauce will thicken  and become shiny. Taste, correct for seasonings.
5. Serve chicken with pan sauce, lime wedges and the optional fresh herbs ( spritzed with a little lime juice and lightly seasoned with S&P. 

 Ree Drummond’s Garlic Parmesan Fries

time 40 minutes, 2 servings

Pour the butter while the fries are still hot. As soon at they come out of the oven, drizzle the garlic butter mixture so it melts evenly and coats every single fry

Don’t skimp on the cheese. Use two kinds of parmesan, 1finely grated (powder) to mix in with the butter and freshly grated on top. Cover the fries, you barely want to see them. Use freshly grated parmesan from a block, not the pre-grated kind.

16 oz. bag thin frozen french fries

2 T. softened unsalted butter

1/2 tsp. dried oregano

1/4 C. finely grated Parmesan ( powdery)

1 T. olive oil

2 cloves minced garlic

1/2 C. freshly grated Parmesan for topping

1 T. chopped parsley

Bake fries in the over as directed on the package

Hat oil in saucepan, add garlic, cook on low for four minutes. Cool five minutes

In a bowl, combine softened butter, oregano, powdered Parmesan & stir in the cooled garlic.

 When fries are done, immediately  toss in bowl or sheet pan with the garlic butter mixture.

On a large platter, pile half the fries and top with freshly grated Parmesan, repeat with remaining fries & toppings.

serve with garlic aioli and ketchup on the side