Description
Crispy bone-in chicken thighs seared to perfection and roasted, served with a rich pan sauce and optional fresh Italian-style salsa verde for a flavorful meal inspired by Bobby Flay.
Ingredients
- 4 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/4 teaspoon ground fennel (optional, for extra savory flavor)
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 tablespoon unsalted butter
- For a simple Italian-style Salsa Verde (optional): 1/2 cup fresh parsley, finely chopped
- 1 clove garlic, minced
- 1-2 anchovy fillets, mashed (optional, for umami)
- 1 tablespoon capers, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
Instructions
- Pat the chicken thighs thoroughly dry with paper towels. Season generously on both sides with kosher salt, freshly ground black pepper, and optional ground fennel.
- Heat olive oil in a large, heavy-bottomed oven-safe skillet (like cast iron) over medium-high heat until shimmering. Place the chicken thighs skin-side down in the hot skillet.
- Sear the chicken, without moving, for 8-10 minutes until the skin is deeply golden brown and crispy. Reduce heat to medium if browning too quickly.
- Flip the chicken thighs and transfer the skillet to a preheated 400°F (200°C) oven. Roast for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
- Remove the chicken from the oven and transfer the thighs to a platter, tent loosely with foil, and let rest for a few minutes. Leave any rendered fat and juices in the skillet.
- To make the pan sauce: Place the skillet back on the stovetop over medium heat. Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
- Pour in the chicken broth and continue to simmer until the sauce slightly thickens. Whisk in the butter until the sauce is velvety.
- For the optional Salsa Verde: On a cutting board, finely chop fresh parsley, garlic, anchovies (if using), and capers. Transfer to a small bowl and mix with olive oil and lemon zest. Season with a pinch of salt and pepper.
- Serve the crispy chicken thighs drizzled with the pan sauce, and a spoonful of fresh salsa verde on the side.
Notes
- Ground fennel adds a subtle anise-like flavor; omit if preferred.
- Anchovies in the salsa verde provide umami without tasting fishy; substitute with a pinch of soy sauce if needed.
- Ensure the skillet is oven-safe to avoid transferring the chicken.
- Let the chicken rest to retain juices for maximum tenderness.