Perfect Pan-Seared Chicken Thighs with Pan Sauce

Perfect Pan-Seared Chicken Thighs with Pan Sauce

Perfect pan-seared chicken thighs with a shallot-white-wine pan sauce. Cheap, easy, and painfully good - elegant enough for company.

•  Course Main Course
•  Cuisine American
•  Keyword chicken, dinner, easy, pan seared
•  Prep Time 2 minutes
•  Cook Time 30 minutes
•  Total Time 30 minutes
•  Servings 4 people
•  Calories 513 kcal
•  Author Cheryl Malik

Ingredients

1. 4 bone-in skin-on chicken thighs
2. sea salt
3. 2 teaspoons oil like ghee, coconut oil, or avocado oil
4. 1/2 cup shallots , finely minced
5. 1 cup white wine or chicken stock if you can't or don't use alcohol in your cooking
6. 1 1/3 cup chicken stock
7. 4 tablespoons cold high-quality butter like Kerrygold, or ghee
8. stems of fresh herbs like thyme, rosemary, or sage
9. Equipment Needed
10. large oven-proof skillet
11. internal thermometer

Instructions

1. Preheat the oven to 375ºF.
2. Pat chicken thighs very dry and then season very liberally with sea salt. 
3. Heat oil in an oven-proof skillet over medium-high heat until very hot, then, using tongs, place chicken thighs skin-side down in skillet and sear for about 7-8 minutes, or until the skin is golden brown and no longer sticks to the pan. 
4. Flip chicken thighs then transfer skillet to oven. Roast 15 minutes or until internal thermometer registers a temperature of about 162º. Carefully remove skillet from oven. 
5. Be careful: always using a potholder on the skillet handle during the rest of the recipe. Transfer chicken thighs to plate, then pour off all but about 1-2 tablespoons fat from skillet. Return skillet to stove over medium-low heat.
6. Add shallots and sauté, stirring regularly, until softened, about 2-3 minutes. Carefully add white wine and deglaze, scraping the skillet with a wire whisk or spatula to loosen all the browned bits on the skillet. Bring wine-shallot mixture to a boil then reduce by half. 
7. Add chicken stock and again bring to a boil. Reduce the mixture by half, or until mixture is no longer soupy but thicker, like a sauce. If using fresh herbs, stir in now. Remove from heat and stir in cold butter, whisking constantly until melted. Season with salt.
8. Serve thighs over the starch, then ladle plenty of pan sauce over. 

Recipe Notes

Make sure you try my quick chicken brine recipe with these perfect pan seared chicken thighs and pan sauce!

Nutrition Facts

Perfect Pan-Seared Chicken Thighs with Pan Sauce

Amount Per Serving

Calories 513Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 14g88%

Cholesterol 174mg58%

Sodium 328mg14%

Potassium 422mg12%

Carbohydrates 4g1%

Sugar 1g1%

Protein 25g50%

Vitamin A 465IU9%

Calcium 20mg2%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Source:https://40aprons.com/pan-seared-chicken-thighs-pan-sauce/#wprm-recipe-container-10396