Name: Crispy Chicken Thighs with Pan Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 medium/large bone-in, skin on chicken thighs (fat trimmed); Salt; Pepper; 2-3 tablespoons shallot rings (use reg. onion cut in thin slivers if you don’t have shallot); ½ teaspoon fresh herbs, I used rosemary (See note 1); 2 fresh sage leaves, optional; 1 med-to-large clove of grated or minced garlic; ½ cup white wine (any kind - I used the cheap stuff); 1 cup low sodium chicken broth; 2-3 tablespoons butter; Salt and pepper, if needed

Description

Crispy chicken thighs in a pan sauce is a quick, weeknight gourmet win. An easy dinner in about 40 minutes.

Ingredients

Units Scale

4 medium/large bone-in, skin on chicken thighs (fat trimmed)
Salt
Pepper

For the pan sauce:

2-3 tablespoons shallot rings (use reg. onion cut in thin slivers if you don’t have shallot)
1/2 teaspoon fresh herbs, I used rosemary (See note 1)
2 fresh sage leaves, optional
1 med-to-large clove of grated or minced garlic
1/2 cup white wine (any kind - I used the cheap stuff)
1 cup low sodium chicken broth
2-3 tablespoons butter
Salt and pepper, if needed

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Instructions

First trim the fat from the chicken thighs with kitchen shears. I have a video tutorial on how to trim the fat from chicken thighs that might be helpful.
Season the chicken on both sides with salt and pepper.
Slice one small-to-medium shallot into rings.
Pull rosemary leaves from the sprigs and chop finely. Use thyme if you prefer.
Place chicken thighs skin side down into a pan and then turn the heat to medium. These will cook for about 20 minutes before turning. Times will vary – all our stovetops are different. The goal is crispy skin so don’t move the chicken thighs around. You can prod them gently half way through, but they will still be sticking to the bottom of the pan. Once they are NOT sticking to the bottom of the pan, it’s time to turn them. That will be at around 20 minutes.
Once the chicken thighs are turned, let them cook another 10-15 minutes or until the internal temperature is 165 degrees. Remove from pan when done and leave all the juices, fat and brown bits.
Add the shallots to the pan you cooked the chicken in and cook with the brown bits and chicken fat for a couple of minutes.
Add two small sage leaves (optional, but if you bought the poultry pack of fresh herbs, why not?) to the pan along with the finely chopped rosemary. Give it a stir for a minute then grate the garlic with a microplane right into the pan. Cook another minute or two.
Add the cheap white wine and turn the heat to medium-high. Bring to a slight boil, stir it a few times. Adjust heat a little lower as needed. Then let the wine cook off and reduce by about half. My video shows this progression well. It should only take a few minutes.
Once the wine is reduced, add the chicken broth and do the same. Bring it to a slight boil, then let it reduce by about half. Again, a few more minutes to reduce it down.
Once the sauce is reduced, add one tablespoon of butter and let it melt into the sauce while stirring. This will help thicken the sauce. Add another tablespoon of butter and let it melt. The sauce is done and ready to be served. Yield is ½ cup of sauce. Plenty for one big spoonful over each chicken thigh.
Don’t add the sauce to the top of the chicken until you are ready to serve this or it will make the crispy chicken skin soggy. Serve with you favorite salad or veggies.

Notes

When I buy fresh herbs for something like this I tend to buy the "poultry" pack which has three herbs: rosemary, sage, and thyme. You can use one or all three for the sauce. I used a little finely chopped rosemary, plus two whole sage leaves.

Category: Dinner