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 olive oil in a skillet for 8 minutes.
  5. 5Sear chicken thighs skin-side down in olive oil in a skillet for 8 minutes.
  6. 6Sear chicken thighs skin-side down in olive oil in a skillet for 8 minutes.
  7. 7Flip chicken thighs and cook for a few more minutes.
  8. 8Flip chicken thighs and cook for a few more minutes.
  9. 9Flip chicken thighs and cook for a few more minutes.
  10. 10Remove chicken thighs from skillet.
  11. 11Remove chicken thighs from skillet.
  12. 12Remove chicken thighs from skillet.
  13. 13Add chopped onions and garlic to the skillet and cook until browned.
  14. 14Add chopped onions and garlic to the skillet and cook until browned.
  15. 15Add chopped onions and garlic to the skillet and cook until browned.
  16. 16Add chicken broth, thyme, Meyer lemon juice and white wine to the skillet.
  17. 17Add chicken broth, thyme, Meyer lemon juice and white wine to the skillet.
  18. 18Add chicken broth, thyme, Meyer lemon 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 (163°C) for 40 minutes, or until a thermometer reads 190°F (88°C).
  23. 23Bake uncovered at 325°F (163°C) for 40 minutes, or until a thermometer reads 190°F (88°C).
  24. 24Bake uncovered at 325°F (163°C) for 40 minutes, or until a thermometer reads 190°F (88°C).
  25. 25Remove chicken thighs from skillet and place on a platter.
  26. 26Remove chicken thighs from skillet and place on a platter.
  27. 27Remove chicken thighs from skillet and place on a platter.
  28. 28Make a slurry with cornstarch and water.
  29. 29Make a slurry with cornstarch and water.
  30. 30Make a slurry with cornstarch and water.
  31. 31Stir slurry into the sauce in the skillet.
  32. 32Stir slurry into the sauce in the skillet.
  33. 33Stir slurry into the sauce in the skillet.
  34. 34Spoon sauce onto a plate, top with chicken thighs, arugula, and bread.
  35. 35Spoon sauce onto a plate, top with chicken thighs, arugula, and bread.
  36. 36Spoon sauce onto a plate, top with chicken thighs, arugula, and bread.

Ingredients

  • 6 chicken thighs
  • 6 chicken thighs
  • 6 chicken thighs
  • 1 pinch salt and pepper
  • 1 pinch salt and pepper
  • 1 pinch salt and 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 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
  • 2 slices bread
  • 2 slices bread
  • 2 slices bread

Equipment

skilletbaking sheettongswooden spatulametal spoonmeat thermometer