This is hands down my favorite way to eat chicken thighs; especially bone-in skin on. The skin gets crispy like fried chicken, and the meat is always tender and juicy.
I accidentally took out the boneless thighs to defrost, and it works equally well. So, no worries, here we go.
This dish is really ideal for someone new to cooking, or someone that wants an easy weeknight meal. It literally takes all of 15-20 minutes to make. In fact, my daughter wanted to cook this, and it’s such an easy recipe for a newer cook, so let’s see how she does.
To make this you’ll need chicken thighs(obviously)
A tablespoon of vegetable oil
Butter
White wine – a cup
Chicken stock – half a cup
2-3 garlic toes
A diced shallot
- I also used fresh basil to garnish
You will first dry and season the thighs with your seasoning of choice.
I made my own seasoning rub using:
Coarse black pepper
Sea salt
Red pepper flake
Cayenne
Onion powder
Garlic powder
Thyme
Oregano
Sage
To cook you’ll first get your skillet nice and hot and then add in the vegetable oil, just enough to coat the pan. Add in the thighs flat side down first and sear then for 5-7 minutes. When you flip them you’ll only cook the bottom side for an additional 2-3 minutes. When they are done, remove the thighs you’ll set them aside. Add in 2-3 tablespoons of butter and scrape the pan. When the butter is melted add in the garlic and onion. Once they start to become aromatic (30 seconds maybe) add in the white wine and chicken stock, and the thighs. Let the liquid reduce by half, and then serve.
Any side really works with this. I usually use mashed potatoes or fresh vegetables.