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–+ servings
Four perfectly cooked chicken thighs swimming in a rich, creamy sauce, ready for The Ultimate Chicken Thigh Recipes Guide.

The Ultimate Chicken Thigh Recipes Guide for Beginners

This recipe guides you through pan-searing and roasting bone-in, skin-on chicken thighs, finishing them with a rich, creamy pan sauce. It is designed for beginner cooks looking for a satisfying, flavorful meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 skin-on, bone-in chicken thighs (about 2 pounds)
  • 1.5 teaspoons Kosher salt for seasoning
  • 1.5 teaspoons coarsely ground black pepper for seasoning
For the Sauce
  • 1/3 cup champagne vinegar
  • 1/3 cup dry white wine
  • 2 shallots finely chopped
  • 1/2 lemon juiced
  • 2 bay leaves
  • 1/2 cup heavy cream
  • 1/2 pound unsalted butter cubed (2 sticks)
  • 1/4 cup chopped chives for garnish

Equipment

  • Large oven-proof skillet (preferably cast iron)
  • Heavy 2-quart saucepan
  • Tongs

Method
 

  1. Preheat your oven to 450 degrees F.
  2. Pat the chicken dry with paper towels. Sprinkle both sides with 1 1/2 teaspoons each of salt and pepper.
  3. Heat a large oven-proof skillet over medium-high heat. Add the chicken thighs skin-side down and cook, moving them occasionally for even browning, until the skin is very golden brown, about 11 to 12 minutes.
  4. Turn off the heat. Use tongs to hold paper towels and mop up excess fat from the bottom of the skillet. Discard the used paper towel. Repeat this process until only a thin film of oil remains in the skillet.
  5. Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so the skin faces up, then continue roasting until the meat is no longer pink near the bone, about 6 more minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set it aside.
  6. While the chicken rests, start the sauce. Combine the vinegar, wine, shallots, lemon juice, and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture reduces to a wet paste, 8 to 10 minutes.
  7. Add the heavy cream and continue to simmer until the mixture reduces to about 2 tablespoons.
  8. Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted. Add a few more chunks and whisk again until melted. Continue adding and whisking the butter until all of it is incorporated into a creamy emulsion, about 4 minutes. Do not let the sauce temperature go over 130 degrees F, or it will separate. If the sauce begins to break, remove it from the heat, add 2 ice cubes, and whisk until it cools down and comes back together.
  9. Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer the sauce to the cast iron skillet, nestle the chicken on top, and sprinkle the dish with chives. Serve immediately.

Notes

Cooking chicken thighs until the skin is crisp is a key step for flavor. If you are preparing this for meal prep, store the chicken and sauce separately and reheat the chicken gently before serving with the warmed sauce.

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