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 and add onions and garlic.
  11. 11Remove chicken thighs from skillet and add onions and garlic.
  12. 12Remove chicken thighs from skillet and add onions and garlic.
  13. 13Cook the onions and garlic until browned, then add chicken broth.
  14. 14Cook the onions and garlic until browned, then add chicken broth.
  15. 15Cook the onions and garlic until browned, then add chicken broth.
  16. 16Add thyme, orange juice, and white wine to the skillet.
  17. 17Add thyme, orange juice, and white wine to the skillet.
  18. 18Add thyme, orange juice, and white wine to the skillet.
  19. 19Return the chicken thighs to the skillet.
  20. 20Return the chicken thighs to the skillet.
  21. 21Return the chicken thighs to the skillet.
  22. 22Bake uncovered at 325°F for 40 minutes, or until a thermometer reads 190°F.
  23. 23Bake uncovered at 325°F for 40 minutes, or until a thermometer reads 190°F.
  24. 24Bake uncovered at 325°F for 40 minutes, or until a thermometer reads 190°F.
  25. 25Remove the chicken thighs from the skillet and set aside.
  26. 26Remove the chicken thighs from the skillet and set aside.
  27. 27Remove the chicken thighs from the skillet and set aside.
  28. 28Make a slurry with cornstarch and water and stir it into the sauce.
  29. 29Make a slurry with cornstarch and water and stir it into the sauce.
  30. 30Make a slurry with cornstarch and water and stir it into the sauce.
  31. 31Spoon the sauce onto a plate, top with chicken thighs, arugula, and bread.
  32. 32Spoon the sauce onto a plate, top with chicken thighs, arugula, and bread.
  33. 33Spoon the sauce onto a plate, top with chicken thighs, 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 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 handful arugula
  • 1 handful arugula
  • 1 handful arugula
  • 1 slice bread
  • 1 slice bread
  • 1 slice bread

Equipment

skilletbaking sheettongswooden spatulathermometer