Stove Top Chicken Thighs
Made with lemon, garlic, butter, stove top chicken thighs are a great easy dinner. Adapted from Karen Tedesco, Family Style Food Cookbook.
Servings: 36
Ingredients
- 4-6 chicken thighs
- salt
- 2 tablespoons olive oil
- 4 garlic cloves peeled
- 1/2 cup dry white wine
- 2 shallots peeled, diced
- 1/2 cup chicken broth
- 1 tablespoon dijon mustard
- 3 sprigs fresh thyme
- black pepper
Instructions
- 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, diced shallots, mustard and stir. Heat for five minutes. Add garlic cloves.
- Add chicken thighs back in and braise for 25 minutes skin side up, no lid. Add in thyme sprigs.
- Season with salt and pepper.