I’ve been roasting chicken thighs for years and am excited to find one more way to do them with lots of garlic. This recipe comes from a lovely cookbook, Family Style (shared plates for casual feasts) by Karen Tedesco, who writes a blog called Family Style Food. You can find
I have followed Karen’s recipes for years and she’s one amazing modern comfort food cook, and I wish she lived next door!
The skin is crispy. The flavor is delicious, driven by fresh garlic, wine, herbs and butter. I substituted a tablespoon of my xanthan gel instead of flour to keep this low-carb.
Usually I roast my chicken thighs in the oven, but I really love this technique.
Ingredients for Stove Top Chicken Thighs
- bone-in, skin on chicken thighs (skin is important)
- rice or all purpose flour (I chose to leave out)
- extra virgin olive oil
- garlic cloves
- dry white wine
- chicken broth
- Dijon mustard
- fresh thyme
- black pepper
- Equipment: Stainless Steel frying pan
Chicken thighs will get crispy if you dry them off. I usually salt my chicken a day in advance to tenderize. The chicken is removed from the the refrigerator 30-60 minutes in advance to take the chill off. Then use a paper towel to dry off the chicken to get that crispiness.
Fat, Salt and Acid
The key to tasty is a combination of fat, salt and acid. Fat can be butter or oil. Acid is something like wine, tomato, vinegar, lemon juice.
Use a good dry white wine. Karen uses pinot grigio. Whatever you do, do not use something called “cooking wine.” If that’s all you have leave it out. That is full of sodium and nasty tasting. Use lemon juice instead to replace the acid.
Always use a quality wine in cooking.
Tips for Crispy Stove Top Chicken Thighs
- Dry the chicken with papers towels. Moisture brings steam,
- Heat the pan HOT before putting in the oil.
- Start with skin side down and do not disturb the chicken for 10 minutes.
Sides for Stove Top Chicken Thighs
- Cauliflower Risotto
- Roasted Broccoli
- Cauliflower Mash
- Shaved Brussels Sprouts Salad
- Tuscan Kale Salad
- Roasted Golden Beets
I have lots and lots of idea for this comforting dish. If you want low-carb, I have over 75 low-carb veggie dishes.
Stove Top Chicken Thighs
- 4-6 chicken thighs
- 2 tablespoons olive oil
- 4 garlic cloves
- 1/2 cup dry white wine
- 2 shallots
- 1/2 cup chicken broth
- 1 tablespoon dijon mustard
- 3 sprigs fresh thyme
- black pepper
- Salt chicken all over. Loosely cover with plastic. Refrigerate up to 3 days or at least a few hours if time permits.
- Take chicken out one hour prior to cooking to take chill off.
- Pat dry. If you are not avoiding grains, pat dry with flour. I didn't use the flour.
- Using a stainless frying pan or a cast iron pan, get pan hot. Pan needs to be large enough to give room to chicken thighs so they fry and not steam. You may need to do this in batches.
- Once pan is hot, add oil. Lower heat, place chicken in pan and and cook without moving (if you move chicken, skin will stick). Fry for ten minutes until you can easily turn over. Once you turn over, cook another 2-3 minutes.
- Remove chicken to a plate. Use a stainless pan for adding wine, not cast iron. You can scrap any bits into the new pan.
- Add wine, shallots, mustard and stir. Heat for five minutes.
- Add chicken thighs back in and braise for 25 minutes skin side up, no lid. Add in thyme sprigs.
- Season with salt and pepper.
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