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One-Skillet Crispy Chicken Thighs
One-Skillet Crispy Chicken Thighs
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Crispy and juicy chicken thighs cooked in a buttery shallot and red wine sauce in one skillet.
Ingredients:
  • 1 stick butter, softened
  • 1 large shallot, minced
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, crushed
  • 0.5 teaspoon ground black pepper
  • 1.5 tablespoons soy sauce
  • 1.5 tablespoons red wine
  • 6 bone-in, skin-on chicken thighs, excess fat trimmed
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 2 cups chicken stock
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • Combine butter, shallot, parsley, garlic, salt, and pepper in a microwave-safe bowl. Microwave for 1 minute until melted. Stir in soy sauce, wine, and sugar until well combined.
  • Gently pat the chicken dry to ensure a crispy texture. Season with salt and pepper generously. Heat olive oil in a large oven-safe skillet until it shimmers. Place chicken thighs skin-side down in the skillet and cook in batches until they are beautifully crispy, about 5 to 7 minutes per side. Remove any excess fat from the skillet.
  • Spread the butter mixture on the skinless side of the thighs, then pour the remaining mixture around the thighs, being careful to avoid the skins. Gradually pour in chicken stock until it reaches 3/4 of the way up the thighs, while scraping up the browned bits to incorporate into the sauce.
  • Roast in the oven until the chicken is fully cooked and juicy, about 40-50 minutes or until an instant-read thermometer reads 165 degrees F (74 degrees C) near the bone.

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