a straightforward thumbprint cookie. Very attractive, simple, and with a somewhat unique flavor. In a platter with other holiday cookies, they look lovely. These don’t last very long, nor do they keep well. Since they usually go before I can finish baking them, I frequently double this recipe.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 chicken thighs |
Ingredients
- 1 stick butter, softened
- 1 large shallot, minced
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, crushed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons red wine
- 1 tablespoon white sugar
- 6 bone-in, skin-on chicken thighs, excess fat trimmed
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 2 cups chicken stock
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar; mix well.
- Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat.
- Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- My cooking times may seem high, but being a mom, my motto when cooking chicken is better safe than sorry. You can use breasts or boneless thighs for a quicker cook.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 0 g |
| Protein | 20 g |
| Saturated Fat | 12 g |
| Sodium | 850 mg |
| Sugars | 3 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I will go back to the recipe on this site for “real” crispy chicken thighs; and drink the wine during dinner.
Followed recipe exactly- The butter sauce was delicious, but the rest was an EPIC fail. Soupy, greasy, and the thighs were overcooked.
This is absolutely delicious! I used the sauce recipe as shown for 6 servings but I only used 4 thighs. Made jasmine rice and green beans to go with it, and my husband loved it! Used a bit of the sauce on the rice.. this is a keeper, for sure.
Great reviews by my family. disappeared quickly. I will double the batch next time.
I have been trying to like chicken thighs because they are more affordable than chicken breasts, but they never came out this tasty. I think I was doing it wrong, perhaps even eating undercooked chicken because I thought that’s just how it is. This method works perfectly. I used the 50 minute cooking time and they had actually crispy skin and were both moist and entirely cooked through. You may use significantly less butter to make this, but may have to make up the liquid with and extra 1/2 cup or so of stock. I used about 3 tbsps of butter. I didn’t notice the missing 5 tbsps at all. Thanks for this recipe–I didn’t just learn a new recipe, but a better technique that feels like an accomplishment.
I only used 3/4 stick of butter, and skipped sugar and salt, and the juice turned out great. I would make it again.
My husband suggested a Pinot Noir for the red wine as it wouldn’t overwhelm the flavors, and it was a perfect choice! This dish was SO yummy. I would recommend pouring some of the leftover butter sauce that’s in the skillet over rice. It made the rice taste like risotto!