Skillet Chicken Thighs with White Wine–Butter Sauce :- The smell of herbs and spices combining with the buttery richness of chicken sizzling on a skillet is somehow reassuring. You know you’re in for a treat, though, when the skillet is full of juicy chicken thighs drenched in a rich white wine-butter sauce. Perfectly balancing elegance and simplicity, this dish is great for both special occasions and weeknight dinners.
Skillet Chicken Thighs with White Wine–Butter Sauce
It’s comforting, somehow, to smell herbs and spices mixed with the buttery richness of chicken sizzling on a skillet. When the skillet is full of succulent chicken thighs bathed in a luscious white wine-butter sauce, though, you know you’re in for a treat. This meal is excellent for weeknight dinners as well as special occasions because it strikes the ideal balance between elegance and simplicity.
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Ingredients:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh parsley leaves
Instructions:
In order to prepare the chicken thighs, begin by drying them with paper towels and patting them dry. When the skin is seared, this helps to ensure that it is crispy. Apply a good amount of salt and pepper to both sides of the meat.
To sear the chicken, set a large skillet over medium-high heat and heat the olive oil in the skillet. Chicken thighs should be placed in the skillet with the skin side down once the oil has reached a shimmering state. Cook for approximately six to eight minutes, or until the skin is golden brown and crispy. The chicken thighs should be cooked for an additional five minutes after being flipped. Take the chicken and place it on a platter before setting it aside.
Reducing the heat to medium in the same skillet is the first step in making the sauce. After approximately a minute, add the butter and garlic that has been minced while stirring frequently until the aroma is released. While doing so, scrape any browned bits from the bottom of the skillet with a wooden spoon. Then, pour in the white wine and chicken broth.
A Simmer and Flavor: Bring the sauce to a simmer and allow it to cook for around five minutes, or until it has slightly reduced in volume. The lemon juice, chopped thyme, rosemary, and parsley should be stirred in at this point. Have a taste, and if necessary, adjust the seasoning with more salt and pepper.
Place the Chicken Back in the Pan: After the chicken thighs have been browned, carefully place them back in the pan and nestle them into the sauce. To ensure that the chicken is properly coated, spoon some of the sauce over it.
In order to complete the cooking process, cover the skillet with a lid and allow the chicken to cook in the sauce for around ten to fifteen minutes, or until the internal temperature reaches 165 degrees Fahrenheit (75 degrees Celsius) and the juices flow clear.
Nutrition Or Tips:
Cheek Selection: For this recipe, bone-in, skin-on chicken thighs are optimal due to their robust flavor and propensity to retain moisture throughout the cooking process. Nevertheless, you may substitute boneless and skinless chicken thighs if you so choose.
Wine Selection: Opt for a dry white wine that is pleasant to the palate, as its taste will significantly impact the sauce. Slightly sweet wines should be avoided, as they may impart an excessive sweetness to the sauce. Temperature of Cooking: For safety purposes, ensure that the chicken thighs are cooked to an internal temperature of 165°F (75°C).
In order to achieve a more viscous sauce, a cornstarch slurry (comprising water and cornstarch in equal portions) can be added towards the conclusion of the cooking process. Serving Recommendations: To absorb the flavorful sauce, this dish combines well with a variety of sides, including mashed potatoes, rice, or crusty bread.
Chop Selection: In the context of this recipe, bone-in, skin-on chicken thighs are considered ideal because of their rich flavor and ability to maintain moisture during preparation. However, boneless and skinless chicken thighs may be substituted if desired.
Wine Selection: For the sauce, choose a dry white wine that possesses a pleasing flavor profile, as its aroma will have a substantial influence. Avoid using wines that are slightly sweet, as they have the potential to impart an excessive flavor to the sauce.Temperature of Cooking: It is imperative to ensure that the chicken thighs reach an internal temperature of 165°F (75°C) for the sake of safety.
For enhanced sauce viscosity, a cornstarch slurry (equivalent proportions of cornstarch and water) may be introduced near the end of the simmering phase. Preceding Suggestions: This dish pairs well with a variety of sides, such as mashed potatoes, rice, or crusty bread, in order to incorporate the flavorful sauce.