Crispy Braised Chicken Thighs

40 mins
Serves 1
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Directions

  1. 1Season chicken thighs with salt and pepper.
  2. 2Season chicken thighs with salt and pepper.
  3. 3Season chicken thighs with salt and pepper.
  4. 4Sear chicken thighs skin-side down in a skillet with olive oil for 8 minutes.
  5. 5Sear chicken thighs skin-side down in a skillet with olive oil for 8 minutes.
  6. 6Sear chicken thighs skin-side down in a skillet with olive oil for 8 minutes.
  7. 7Flip chicken thighs and cook a little longer.
  8. 8Flip chicken thighs and cook a little longer.
  9. 9Flip chicken thighs and cook a little longer.
  10. 10Remove chicken thighs from skillet.
  11. 11Remove chicken thighs from skillet.
  12. 12Remove chicken thighs from skillet.
  13. 13Add onions and garlic to the skillet and cook until browned.
  14. 14Add onions and garlic to the skillet and cook until browned.
  15. 15Add onions and garlic to the skillet and cook until browned.
  16. 16Add chicken broth, orange juice, meyer lemon juice, and white wine to the skillet.
  17. 17Add chicken broth, orange juice, meyer lemon juice, and white wine to the skillet.
  18. 18Add chicken broth, orange juice, meyer lemon juice, and white wine to the skillet.
  19. 19Add thyme to the skillet.
  20. 20Add thyme to the skillet.
  21. 21Add thyme to the skillet.
  22. 22Return chicken thighs to the skillet.
  23. 23Return chicken thighs to the skillet.
  24. 24Return chicken thighs to the skillet.
  25. 25Bake uncovered at 325°F for 40 minutes until a thermometer reads 190°F.
  26. 26Bake uncovered at 325°F for 40 minutes until a thermometer reads 190°F.
  27. 27Bake uncovered at 325°F for 40 minutes until a thermometer reads 190°F.
  28. 28Remove chicken thighs from skillet and place on a platter.
  29. 29Remove chicken thighs from skillet and place on a platter.
  30. 30Remove chicken thighs from skillet and place on a platter.
  31. 31Make a slurry with cornstarch and water.
  32. 32Make a slurry with cornstarch and water.
  33. 33Make a slurry with cornstarch and water.
  34. 34Stir the slurry into the sauce in the skillet.
  35. 35Stir the slurry into the sauce in the skillet.
  36. 36Stir the slurry into the sauce in the skillet.
  37. 37Spoon sauce onto a plate, top with chicken thigh, arugula, and bread.
  38. 38Spoon sauce onto a plate, top with chicken thigh, arugula, and bread.
  39. 39Spoon sauce onto a plate, top with chicken thigh, arugula, and bread.

Ingredients

  • 6 chicken thighs
  • 6 chicken thighs
  • 6 chicken thighs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 cup onions
  • 1 cup onions
  • 1 cup onions
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 tablespoon orange juice
  • 1 tablespoon orange juice
  • 1 tablespoon orange juice
  • 1 tablespoon meyer lemon juice
  • 1 tablespoon meyer lemon juice
  • 1 tablespoon meyer lemon juice
  • 1 tablespoon white wine
  • 1 tablespoon white wine
  • 1 tablespoon white wine
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • 2 teaspoons water
  • 2 teaspoons water
  • 1 handful arugula
  • 1 handful arugula
  • 1 handful arugula
  • 1 slice bread
  • 1 slice bread
  • 1 slice bread

Equipment

skilletoventongswooden spoonmetal spatulathermometer