Instructions: This is a variation of a fish recipe that appears in Michel Richards book. See below for fish variation.

Place a heavy large nonstick skillet over medium heat and film with oil. Season the chicken with salt and pepper. Add chicken to the skillet and cook until opaque throughout, for about 5 minutes total, turning halfway.

For the escargot butter, meanwhile boil the chicken broth with the garlic in a heavy saucepan until the liquid is reduced to 2 tablespoon Whisk in 1 tablespoon butter off the heat. Return to very low heat and whisk in the remaining 3 tablespoon butter, one at a time, to form a thick, creamy sauce. Stir in the parsley. Season with salt and pepper. To serve, place the chicken on 4 plates. Spoon the sauce over the chicken. Sprinkle with pistachios. Serve immediately.

Serves 4.

Fish variation: Substitute 4 (1 1/2 to 1 3/4 pound total) freshwater perch fillets, patted dry, for the chicken thighs, and 1/2 cup clam juice or fish stock for the chicken broth. Proceed with the recipe as given.

Recipe for Chicken Thighs with Pistachios and Escargot Butter is a variation of a fish recipe from Michel Richards Home Cooking With a French Accent by Michel Richard with Judy Zeidler and Jan Weimer

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.