Pan Seared Chicken Thighs
Basic things done well are all you need for a special occasion meal. Apply some time, patience and technique to some skin-on chicken thighs to turn them into a beautiful dinner.
Servings: 2
Ingredients
- 2 boneless skin-on chicken thighs
- Salt and pepper to taste
Pan sauce
- 1 shallot finely minced
- 50 ml white wine
- 100 ml chicken broth
- 1 tbsp cream
Instructions
- Preheat cast iron skillet on medium-low, with a bit of oil.
- Salt and pepper both sides of the chicken thighs. Lay thighs in pan skin side down
- After 7 or 8 minutes, or when the thighs release easily, flip and sear the other side as well.
- While waiting for chicken to sear, prepare shallots, white wine, chicken broth and cream.
- Reserve chicken once well browned and cooked through. Drain excess fat, then sauté diced shallots in the same pan.
- Add in white wine, reduce by about half. Add chicken broth and a bit of mustard, stirring to combine.
- Finish sauce with a splash of cream, taste and adjust for seasoning. Serve.