Recipe for: Pan-Roasted Chicken Thighs with Browned Butter-Lemon Pan Sauce
|4||large boneless chicken thighs|
|2 Tbsp||grapeseed oil|
|2 Tbsp||unsalted butter|
|2 tbsp||unsalted butter|
|¼ cup||onions, chopped|
|2 cloves||garlic, minced|
|1||lemon, deseeded and thinly sliced|
|2 Tbsp||chives, dried or fresh|
|2 Tbsp||soy sauce|
|½ cup||chicken stock, homemade or store-bought|
|freshly ground black pepper|
1. Preheat oven to 425°F.
2. Pat chicken dry with paper towel. Season each thigh with four-finger pinches of salt and ground black pepper.
3. In large ovenproof skillet, heat grapeseed oil over medium-high heat. When oil begins to smoke, add chicken thighs skin-side down. Cook for five minutes (until golden-brown). Flip thighs; cook for four minutes. Transfer partially cooked thighs to plate.
4. In same pan, add butter and onions. With wooden spoon, scrape bottom of pan to lift up caramelized pieces. Cook onions for 10 to 15 minutes (until lightly caramelized). Stir in garlic; cook for 60 seconds or until fragrant.
5. Stir in lemon slices, chives, soy sauce, mirin, and chicken stock. Cook for two to three minutes or until hot. Place thighs back in skillet. Transfer entire skillet to oven to roast for 20 to 25 minutes or until skin is crispy and chicken is cooked all the way through.