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Braised Chicken Thighs in Liquid Gold Pan Sauce

Braised Chicken Thighs in Liquid Gold Pan Sauce

Dinner
Prep Time
15min
Cook Time
45min
Servings
4
Calories
445
Chef's Note

This recipe perfectly demonstrates the 'body' mentioned in the blog post. Because your homemade stock is rich in extracted collagen, the pan sauce will naturally thicken into a velvety glaze when reduced, a result that is impossible to achieve with thin, store-bought broths.

Tags
budget
zero-waste
chicken
braising
comfort-food
one-pan
high-protein
Ingredients

  • 4 pieces Bone-in, skin-on chicken thighs

  • 2 cups Homemade scrap stock

  • 4 pieces Garlic cloves, smashed

  • 1 large Shallot, finely minced

  • 1 teaspoon Dried thyme

  • 2 tablespoons Unsalted butter, cold

  • 1 tablespoon Olive oil

  • 1 teaspoon Kosher salt

  • 1/2 teaspoon Black pepper

  • 1 tablespoon Fresh parsley, chopped

Instructions
  • 1

    Pat the chicken thighs thoroughly dry with paper towels and season both sides generously with salt and pepper.

  • 2

    Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.

  • 3

    Place chicken thighs skin-side down in the pan. Sear without moving for 8-10 minutes until the skin is deep golden brown and crispy.

  • 4

    Flip the chicken and sear the bottom side for 2 minutes. Remove the chicken from the pan and set aside on a plate.

  • 5

    Pour off all but one tablespoon of the rendered chicken fat. Add the minced shallot and smashed garlic, sautéing for 2 minutes until softened and fragrant.

  • 6

    Pour in the homemade scrap stock, using a wooden spoon to scrape up all the browned bits (the fond) from the bottom of the pan.

  • 7

    Add the dried thyme and return the chicken thighs to the pan, skin-side up. Ensure the skin remains above the liquid to stay crispy.

  • 8

    Reduce heat to medium-low, cover, and simmer for 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

  • 9

    Remove the chicken to a serving platter. Increase the heat to high and boil the remaining liquid for 5-7 minutes until it has reduced by half and thickened slightly.

  • 10

    Turn off the heat and whisk in the cold butter one tablespoon at a time until the sauce is glossy and emulsified. Pour the sauce over the chicken and garnish with fresh parsley.

Nutrition Information (per serving)
445
Calories
34g
Protein
5g
Carbs
31g
Fat
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