Chicken thighs are a really inexpensive cut of meat, and you can guarantee that they’ll always be juicy, so they’re pretty much fool proof. This recipe comes with a really good sauce that I recommend serving with a bread so you can sop it up, because you will want every last bit of it. The chicken thighs get a nice sear on high heat before they get put in the oven, for a beautiful browned crust, and the sauce gets made in the exact pan you cook the chicken in; ensuring none of that wonderful flavor gets lost. And hey, that’s one less pan to clean up.
Seared chicken thighs, finished in a rich wine sauce.
- 6 chicken thighs (bone in, skin on)
- 2 tbsp olive oil
- 3 cloves garlic
- 1 cup dry, white wine
- 1 1/2 cups chicken stock
- 1 tsp thyme (dried or fresh)
- 1 tsp onion powder
- salt and pepper
- Heat oven to 425 degrees.
- In a large skillet, preferably cast iron, heat olive oil on high heat, but not smoking.
- Salt and pepper both sides of chicken thighs.
- Placing skin side down, sear the chicken thighs in the hot oil 2 minutes, or until a golden brown crust is formed.
- Turn thighs over, and immediately place in oven, cooking for about 20 minutes, or until internal temperature reaches 165 degrees. Over cooking will result in dry chicken.
- When chicken is cooked, remove from oven and pan, and set aside on plate.
- Using the same pan (it’s still going to be very hot, so use a hot pad on the handle!), add olive oil and garlic, and sauté until garlic is browned on medium high heat.
- Deglaze pan with white wine, add stock and remaining ingredients. Continue to cook sauce, on medium high-high heat until sauce has reduced by about half. Turn off heat.
- Return thighs to pan, and spoon sauce over each piece.
- Serve with something that’ll get all that sauce! Try crusty dipping bread, or rice.