ONE-SKILLET CRISPY CHICKEN THIGHS

One-Skillet Crispy Chicken Thighs image

A delicious, easy, one-skillet meal of juicy chicken with crispy skin. Thighs are almost impossible to overcook, and the sauce appeals to almost any palate. Use the sauce as is or thicken with a roux to make a gravy. Serve with rice.

Provided by Anonymous

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h5m

Yield 6

Number Of Ingredients 13

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Ingredients

1 stick butter, softened
1 large shallot, minced
2 tablespoons chopped fresh parsley
1 clove garlic, crushed
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ tablespoons soy sauce
1 ½ tablespoons red wine
1 tablespoon white sugar
6 bone-in, skin-on chicken thighs, excess fat trimmed
salt and ground black pepper to taste
1 tablespoon olive oil
2 cups chicken stock

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar; mix well.
Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat.
Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 335.9 calories, Carbohydrate 4.9 g, Cholesterol 111.2 mg, Fat 25.9 g, Fiber 0.2 g, Protein 20.2 g, SaturatedFat 12.3 g, Sodium 850 mg, Sugar 2.7 g