Name: One-Skillet Crispy Chicken Thighs
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Butter, softened - 1 stick; Shallot, minced - 1 large; Chopped fresh parsley - 2 tablespoons; Garlic, crushed - 1 clove; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Soy sauce - 1 ½ tablespoons; Red wine - 1 ½ tablespoons; White sugar - 1 tablespoon; Bone-in, skin-on chicken thighs, excess fat trimmed - 6; Salt and ground black pepper to taste - 6; Olive oil - 1 tablespoon; Chicken stock - 2 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - One-Skillet Crispy Chicken Thighs

1. Butter, softened - 1 stick

2. Shallot, minced - 1 large

3. Chopped fresh parsley - 2 tablespoons

4. Garlic, crushed - 1 clove

5. Salt - ½ teaspoon

6. Ground black pepper - ½ teaspoon

7. Soy sauce - 1 ½ tablespoons

8. Red wine - 1 ½ tablespoons

9. White sugar - 1 tablespoon

10. Bone-in, skin-on chicken thighs, excess fat trimmed - 6

11. Salt and ground black pepper to taste - 6

12. Olive oil - 1 tablespoon

13. Chicken stock - 2 cups

How to cook deliciously - One-Skillet Crispy Chicken Thighs

1. Stage

Preheat the oven to 425 degrees F (220 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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).