Good news! You can now enjoy free shipping over $99 with Magnolia Perks. Sign up.

 Let the fun begin! We’ve got a new collection of gifts for Father’s Day. Get gifting.

Ready, set, bake! Watch new episodes of Silos Baking Competition on Sundays 8/7c. Learn more.

Roasted Chicken Thighs with White Wine Pan Sauce

Total 45 mins, includes cooling time
Active 30 mins
Makes 4 servings
    • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
    • 1 teaspoon kosher salt, or more to taste
    • 2 tablespoons grapeseed oil
    • 1 cup chicken stock
    • 1/2 cup white wine
  1. Season the chicken with 1 teaspoon salt. Heat a large cast-iron skillet over medium heat. Add the grapeseed oil to the pan. Once the oil and pan are hot, sear the chicken thighs starting skin-side down. Continue to sear until they are cooked about halfway through, 6 to 8 minutes. The skin should be golden and not burnt. If the chicken starts to get too dark, adjust the heat on the burner. Flip the chicken skin-side up and cook until cooked through, another 8 to 10 minutes The internal temperature should be 165°F when done. Remove the chicken thighs from the pan and place on a plate.
  2. With the pan over medium heat, add the chicken stock and white wine. Bring to a simmer, and reduce down to a saucy consistency, 3 to 6 minutes. Adjust the salt to taste. Pour the sauce over the chicken and serve.

Meet The Creator