Chicken thighs are juicy and tasty when pan seared with the skin on. The skin crisps up to a delicious crust while keeping the moisture inside.
The final step is to deglaze the pan with white wine. This creates a succulent sauce by bringing up all the brown bits on the bottom of the pan. To deglaze the pan:
1. Remove the chicken from the pan
2. Turn the heat to medium high.
3. Pour in the wine and allow it to cook until the liquid has reduced by half the amount. Continue to stir until all the bits on the bottom of the pan are incorporated into the sauce.
Tips:
Serves 4
ngredients:
4 bone in chicken thighs with skin
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried lemon peel
pinch of dried red peppers, ground
pink Himalayan salt and Freshly ground black pepper
1/2 cup semi dry Riesling wine
2 tablespoons cooking oil
Instructions:
Pat chicken thighs dry.
Mix together mustard, thyme, rosemary, through salt and pepper.
Lift skin of chicken and rub equal amounts of mustard mixture into chicken. Generously season outside of chicken both sides with additional salt and pepper.
Heat cooking oil on medium high in a large skillet. Place chicken meaty side down in skillet and cook until skin is golden brown. Turn and cook the other side until golden brown. Deglaze the pan with wine and turn to low, cover with lid and cook until juices run clear. Chicken is done when it registers 175 degrees F. Allow the chicken to rest about 5 minutes before serving. The temperature will increase to 180 degrees.
Serving suggestions:
Haricot Verts and roasted red peppers wrapped in bacon