| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Not sure |
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Attributes:
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Comments:
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Seems like you could throw in a bit of sage and/or rosemary for additional flavor. |
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Serving Suggestions:
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Serve with a green vegetable, mashed potatoes or puréed cauliflower |
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Ingredients:
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5 tbs. unsalted butter, softened to room temperature, and divided in the recipe 2 tbs. chopped fresh sage, plus some whole leaves for garnish Zest of 1 lemon 1 tsp. kosher salt, divided, plus more to taste 1 lemon sliced into 6-8 slices 1-2 cloves garlic, chopped (to taste; we prefer 1 clove) 1/2 cup dry white wine 1 cup low-sodium chicken stock 1 tbs. fresh lemon juice |
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Instructions:
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1. You will need a skillet that will hold all the thighs as well as a foil-lined sheet pan or roasting pan for this recipe. We use a cast iron skillet. 2. Preheat oven to 375°F. 3. In a small bowl, stir together 3 tablespoons of the butter, sage, zest, 1/2 teaspoon salt, and 1/4 teaspoon of freshly ground black pepper 4. Pat the chicken thighs dry with a paper towel. Carefully work 2 fingers underneath the skin to create a pocket between the skin and the flesh. Divide the seasoned butter mixture evenly among the thighs, and massage into the flesh under the skin to create an even layer. Pull the skin tightly around the thigh to cover the butter. Sprinkle both sides of each thigh with some additional salt and pepper. You can prepare these ahead of time to this point, just keep them in the fridge until ready to cook. 5. Heat a large skillet over medium heat until hot. If necessary work in batches and place the chicken thighs, skin side down in the skillet (no need to add oil), and cook until light golden brown, 5 to 7 minutes. Transfer to the baking sheet skin side up. 6. Roast the thighs in the oven until they reach an internal temperature (measured near the bone) of 160°F, about 15 minutes or so. 7. Meanwhile, remove all but 2 tablespoons of the drippings in the skillet, and return to medium heat. Add the lemon slices and sear for2-3 minutes on each side. You want to release the juices and get them a bit caramelized. Set aside. Add the garlic and cook, stirring to keep from burning, for 1 minute. Add the wine and cook until it is reduced by half, 3 to 4 minutes. Add the chicken stock and cook until reduced by half, 8 to 10 minutes. Remove the skillet from the heat. 8. Cut the remaining 2 tablespoons of butter into several chunks and add to the skillet. Swirl until melted. Stir in the lemon juice, and add salt and pepper to taste. 9. By now, you’ve likely removed the chicken from the oven. Hopefully tented with foil to keep it warm. Add the chicken to the sauce in the skillet. Garnish each thigh with a lemon slice and a leaf of sage, if desired. 10. Serve on a warm plate with the sauce spooned over. |
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Related recipes:
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None |
2021-03-03