4 places in the Bible that give a shout-out to the Transfiguration:
1-3. It’s mentioned in all three Synoptic Gospels.
4. As it that weren’t enough, the Second Epistle of Peter also refers to it (2 Peter 1:16–18).
2 tips with this chicken:
1. White pepper usually is hotter than black pepper; if 1/2 teaspoon seems like a lot, feel free to cut down the amount or to use black pepper. I switched to white specifically for the feast day, and we added a little more because we like spice.
2. You’d think this chicken would be good and smoky in a cast iron skillet, but vinegar and that kind of pan don’t jive well together. Better stick with another pan!
3. Usually, I make this dish with ACV, not white vinegar. Again, I went with white in honor of the feast day, but if you want a fruitier taste, here you go!
2 pounds chicken thighs
salt, to taste
white pepper, to taste (recommended: 1/2 teaspoon)
2 tablespoons olive oil
2 tablespoons grass-fed butter
1/4-1/2 cup white vinegar (I usually drop a splash in and taste from there).
1. Heat pan over high/medium-high heat; place olive oil in there and let it dance.
2. Meanwhile, salt and pepper your chicken on both sides. Add to pan and let cook for 4-6 minutes.
3. When you flip chicken, add in butter. Cook for 4-6 more minutes.
4. When you flip chicken for the third time, deglaze pan with vinegar. Cover chicken and let it cook through; depending on your stove, this could take anywhere between 20-30 minutes.