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BlogRecipes
Roasted Chicken Thighs with White Wine Pan Sauce
byKatie Button
Total 45 mins, includes cooling time
Active 30 mins
Makes 4 servings
Ingredients
    • 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
Directions
  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

Katie Button

A Southern chef with a scientific mind, Katie Button worked for some of the world's best chefs before opening her own restaurants to rave reviews. Receiving four James Beard nominations and many editorial features, she now inspires the at-home chef with her first cookbook of authentic Spanish recipes.

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