Crispy-Skin Chicken Thighs with Shallot Pan Sauce
In short: Bone-in chicken thighs started in a cold pan for crisp, golden skin, then a quick sauce of shallots, white wine and butter. It takes about 50 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 440 kcal
Starting bone-in thighs skin side down in a cold pan renders the fat slowly, so the skin turns thin and crisp while the meat stays juicy. The thighs then finish in the oven while you build a pan sauce from the drippings, shallots, white wine and a little butter. It takes about 50 minutes from start to finish and feels like a bistro dinner. Serve with potatoes or a crusty loaf.
Instructions
- Heat the oven to 200°C (400°F). Pat the thighs very dry and season all over with 1 teaspoon of the salt and the pepper.
- Place the thighs skin side down in a large oven-safe skillet, then set it over medium heat. Cook for 12 to 15 minutes without moving them, until the skin is deep golden and much of the fat has rendered.
- Turn the thighs skin side up and move the pan to the oven. Roast for 15 to 20 minutes, until a thermometer near the bone reads at least 74°C (165°F). Thighs are most tender at 80°C (175°F).
- Move the thighs to a plate to rest. Pour off all but 1 tablespoon of fat from the pan, using an oven mitt on the hot handle.
- Set the pan over medium heat. Cook the shallots and garlic for 2 to 3 minutes until soft, then add the wine and thyme and boil until reduced by half, about 3 minutes.
- Add the stock and simmer for 5 minutes, until slightly syrupy. Remove from the heat and swirl in the butter one cube at a time, then the vinegar and the remaining salt.
- Spoon the sauce around the chicken, not over it, so the skin stays crisp.
Tips
- Do not skip drying the skin. Wet skin steams instead of crisping. Leaving the thighs uncovered in the fridge for an hour beforehand dries it even more.
- No white wine? Use extra stock plus 1 tablespoon of cider vinegar.
Questions and answers
Why start the chicken in a cold pan?
A cold start melts the fat slowly, so the skin fries in its own fat and crisps without burning before the meat is cooked.
Can I use skinless thighs?
You can, but they will not crisp. Sear them in a hot pan with a little oil for 5 minutes per side, then simmer in the sauce and skip the oven.
What do I serve with crispy chicken thighs?
Roasted or mashed potatoes, buttered green beans and crusty bread for the sauce. A bitter leaf salad cuts the richness.
How long does it take to make Crispy-Skin Chicken Thighs with Shallot Pan Sauce?
About 50 min in total: 10 min of preparation and 40 min of cooking.
How many calories are in Crispy-Skin Chicken Thighs with Shallot Pan Sauce?
About 440 kcal per serving, with 36 g of protein, 5 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 5 g |
| Fat | 30 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 760 mg |
Estimated values, calculated from the ingredients.
