Pan-Roasted Chicken Thighs

One of the features of NY Times Cooking (Please tell me you’re already a subscriber? If not, you should be!) that I love are their “No Recipe Recipes.” (check them out here: https://cooking.nytimes.com/68861692-nyt-cooking/14326423-no-recipe-recipes) I like these narrative descriptions of how to cook something as they teach both technique and improvisation. That’s how I’m going to write up the recipe I cooked on my Instagram and Facebook story last night!

Trim excess fat from the number of chicken thighs you want to cook (1-2 per person depending on size (of the thighs…and, I guess, the person). Generously season both sides with salt and pepper (key word generously). Place on sheet tray and stick them in the fridge for a couple of hours.

Pre-heat your oven to 425 degrees. Heat a sticky (e.g. not non-stick) saute pan over medium-high heat for a couple of minutes, add a good shot of olive (or other) oil (don’t use good stuff here). Add the thighs, skin side down, and cook – rotating the pan occasionally – until well browned 6-8 minutes (watch them towards the end to make sure they don’t burn). Flip and cook another 4 minutes. Remove to a sheet tray and place in the oven.

Turn heat to medium, add a handful of minced shallots and a minced garlic clove or two. Saute for a minute. Add 1/2 cup of dry white wine and scrape the bottom of the pan to deglaze (the stuff on the bottom of the pan is called “fond” and it is tasty). Add 1/2 cup of chicken broth, a tablespoon or so of (dijon, always) mustard, and S&P to taste. Cook for 5ish minutes. You can add herbs (thyme would be good) as well. Add a tablespoon of butter and whisk to combine. Throw in some chopped parsley…or not. Up to you.

Check the temperature of the thighs – you’re shooting for 160-170 (thighs are forgiving) – and, when ready, put them on a (warm) plate and spoon some sauce over, serve.

This sauce is flexible – you can add lots of different flavorings, omit things, etc. For example, capers and lemon juice could be good. The only real “requirements” are wine (or broth) and butter.

Enjoy!

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