Directions
- 1Season the chicken thighs with salt and pepper.
- 2Sear the chicken thighs skin-side down in a skillet with olive oil for 8 minutes.
- 3Flip the chicken thighs and cook for a little longer.
- 4Remove the chicken thighs from the skillet.
- 5Add onions and garlic to the skillet and cook until browned.
- 6Add chicken broth and thyme to the skillet.
- 7Add a mixture of orange juice, Meyer lemon juice, and white wine to the skillet.
- 8Return the chicken thighs to the skillet.
- 9Bake in the oven at 325°F (163°C) for 40 minutes, or until a thermometer reads 190°F (88°C).
- 10Remove the chicken thighs from the skillet and place them on a platter.
- 11Make a slurry with cornstarch and water, then stir it into the sauce in the skillet.
- 12Spoon the sauce onto a plate, top with the chicken thighs, and garnish with arugula and bread.
Ingredients
- 6 chicken thighs
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons olive oil
- 1 cup onions
- 4 cloves garlic
- 1 cup chicken broth
- 1 sprig thyme
- 1 tablespoon orange juice
- 1 tablespoon Meyer lemon juice
- 1 tablespoon white wine
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1 tablespoon butter
- 1 handful arugula
- 2 slices bread
Equipment
skilletbaking sheettongswooden spoonmetal spatulameat thermometer
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