Crispy Chicken Thighs with Pan Sauce
"This recipe impresses every time. It’s so simple, so delicious and guaranteed to become part of your weeknight rotation." - Philip Lemoine, Foodland 5 Ambassador, Instagram: @Philip_Lemoine
Ingredients
- 2 pounds Skin-on chicken thighs
- 1 medium Shallot finely chopped
- 1/2 cup White wine
- 1 cup Chicken broth
- 2 tablespoons Butter
- Kosher salt to taste
- Black pepper to taste
- Couscous or rice, for serving (Optional)
- Broccoli or vegetable of choice (Optional)
Instructions
- Pat the chicken thighs and dry well. Season the bottom side with kosher salt and black pepper. On the skin side, season with salt only.
- Place the chicken thighs skin-side down in a cold stainless steel pan. Press them gently so as much of the skin as possible makes contact with the pan.
- Turn the heat to medium, about a 4.5 out of 10, and let the chicken cook undisturbed for about 20 minutes. As the pan slowly heats up, the fat will render from the skin and help it get beautifully crisp.
- Do not move the chicken while it cooks. Once the skin is golden around the edges and the chicken naturally releases from the pan, remove it.
- Transfer the chicken to a sheet pan or tray fitted with a rack, skin-side up. Bake in a 350°F oven for 10 to 15 minutes, or until the internal temperature reaches 165°F.
- Carefully drain the rendered chicken fat from the pan and save it for later if you want. It is great mixed into couscous or rice.
- Return the pan to medium-high heat. Add the chopped shallot and cook for about 1 minute, stirring often.
- Add the white wine to deglaze the pan. Use a wooden spoon to scrape up all the browned bits stuck to the bottom.
- Pour in the chicken broth and let the sauce reduce until slightly thickened.
- Turn off the heat completely, then stir in the butter until the sauce comes together and turns glossy.
- Plate the chicken with couscous or rice and your vegetable of choice. Spoon the pan sauce over the top and serve.
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