Pan-Seared Chicken Thighs Recipe
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken thighs | 4 (approx. 180g each) |
| Garlic | 2 cloves |
| Water | 100g |
| White wine | 150g |
| Extra virgin olive oil | 4 tablespoons |
| Salt | To taste |
| Rosemary | 1 teaspoon |
| Parsley | 1 teaspoon |
| Oregano | 1 teaspoon |
| Lemon zest | From 1 lemon |
Instructions:
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Prepare the Marinade: Start by preparing the aromatic herb mixture. In a small bowl, combine the dried rosemary, parsley, and oregano. This blend will bring out a fragrant, earthy flavor that pairs beautifully with the chicken.
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Marinate the Chicken: Place the chicken thighs in a large bowl. Add the olive oil and the herb mix from step one. Use your hands to massage the herbs and oil into the chicken, ensuring each piece is coated evenly. Slice one garlic clove into thin slices and add it to the chicken along with the zest of one lemon for a zesty, refreshing flavor. Cover the bowl with plastic wrap and let the chicken marinate for at least 30 minutes, allowing the flavors to soak in.
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Cook the Chicken: After the marination time is complete, remove the chicken thighs from the bowl and set aside. Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add one whole garlic clove (slightly smashed) to the pan and let it infuse the oil for a minute. Once the oil is aromatic, add the chicken thighs to the skillet. Sear the chicken on each side, turning occasionally to ensure even browning and crisping.
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Deglaze with Wine: Once the chicken is golden brown on all sides, pour in the white wine. Let it simmer for a few minutes, allowing the alcohol to evaporate, and the liquid to reduce slightly, enhancing the flavor of the chicken.
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Simmer with Water: After the wine has evaporated, add 100g of water to the skillet. Season with salt to taste. Cover the pan with a lid, reducing the heat to low. Allow the chicken to cook in this simmering liquid for about 30 minutes, making sure the thighs cook through and remain juicy.
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Finish Cooking: After the 30 minutes, remove the lid and increase the heat slightly to allow the liquid to evaporate. This will help the chicken develop a crispy, caramelized outer layer. Cook for another 10 minutes, flipping the chicken occasionally to get an even golden crust.
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Serve: Once the chicken is cooked and the liquid has reduced into a rich sauce, itโs time to serve! These pan-seared chicken thighs are ready to be enjoyed with your favorite side dishes.
Nutritional Information (per serving, estimated):
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 30g |
| Carbohydrates | 2g |
| Fat | 24g |
| Saturated Fat | 3.5g |
| Cholesterol | 90mg |
| Sodium | 300mg |
| Fiber | 1g |
| Sugar | 1g |
Tips:
- For a richer flavor, try using bone-in chicken thighs, which will add more depth to the broth and enhance the savory elements of the dish.
- You can easily double or triple the recipe if you’re cooking for a larger groupโjust be sure to use a bigger skillet or cook in batches to ensure the chicken sears properly.
Perfect Pairing:
Serve with roasted vegetables or a simple green salad for a well-rounded, satisfying meal. A side of mashed potatoes or couscous would complement the savory flavors of the chicken beautifully.
This easy-to-make pan-seared chicken thigh recipe brings out the best in simple ingredients, with a burst of flavor from fresh herbs, garlic, and a touch of white wine. Itโs an ideal dinner choice for busy weeknights or a relaxed weekend meal. Enjoy the crispy golden skin and juicy interior as a delicious centerpiece to your meal!
