Directions
- 1Season chicken thighs with salt and pepper.
- 2Sear chicken thighs skin-side down in a skillet with olive oil for 8 minutes.
- 3Flip chicken thighs and cook a little longer.
- 4Remove chicken thighs from skillet and add onions and garlic.
- 5Cook the onions and garlic until browned, then add chicken broth.
- 6Add thyme, orange juice, and white wine to the skillet.
- 7Return the chicken thighs to the skillet.
- 8Bake uncovered at 325°F for 40 minutes, or until a thermometer reads 190°F.
- 9Remove the chicken thighs from the skillet and set aside.
- 10Make a slurry with cornstarch and water and stir it into the sauce.
- 11Spoon the sauce onto a plate, top with chicken thighs, 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
- 1 slice bread
Equipment
skilletbaking sheettongswooden spatulathermometer
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