Pan Roasted Chicken Thighs with Crispy Skin

🧂 Ingredients

• 4 skin-on chicken thighs
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• black pepper
• 1/2 tablespoon cooking oil
• 1/4 cup sake

  (or white wine)
• 1/4 cup chicken stock
• 1/2 tablespoon butter
• 1/2 tablespoon soy sauce

Instructions

• 1 Preheat your oven to 425F (218C).
• 2 If you have time, remove the chicken thighs from the refrigerator 10-15 minutes
  before cooking. Season both sides with salt. Also season the meat side with
  garlic powder and black pepper.
• 3 Place an ovenproof heavy-bottommed pan over medium heat. Add cooking oil and
  once the oil is hot, add chicken thighs skin side down in a single layer. Brown
  for about 3 minutes until the skin starts to turn light golden.
• 4 Put the pan into the oven still with the skin side down. Cook for 7-8 minutes
  until almost cooked through (with internal temperature around 160F).
• 5 Take the pan out of the oven and put it back on the stove over medium-high heat.
  Flip the chicken thighs and sear the meat side for about 30 seconds until the
  internal temperature reaches 165F. Transfer chicken thighs to clean plates.
• 6 Discard the fat in the pan. Place the pan back over medium heat and then
  carefully add sake. Stir and deglaze the pan for 15-20 seconds. Then add chicken
  stock and let the liquid come to a simmer. Finally, add butter and soy sauce,
  stir to combine and continue to simmer to thicken the sauce to your liking.
  Adjust seasoning to taste.
• 7 Serve the chicken thighs with pan sauce, salad or steamed vegetables and rice.

Nutrition Info