Description
A French-inspired dish where bone-in, skin-on chicken thighs are seared and basted in a lush sauce of herbs, aromatics, and substituted chicken broth for a non-alcoholic version. Perfect for weeknights or festive meals with a balance of richness and brightness.
Ingredients
6 bone-in, skin-on chicken thighs (for maximum juiciness)
1 tbsp olive oil (extra-virgin)
1 tbsp unsalted butter (room temperature)
1 medium yellow onion (finely chopped)
4 garlic cloves (minced with a pinch of salt)
1 cup chicken broth (homemade or low-sodium store-bought)
1 tsp fresh thyme leaves (lemon thyme optional)
1 bay leaf (with a pinch of cracked pepper)
¼ cup heavy cream (optional, for a velvety finish)
Instructions
Preheat oven to 400°F (200°C)
toss chicken thighs with salt and pepper
Heat olive oil in an oven-safe skillet over medium-high heat
Brown chicken thighs, skin side down, until golden (4-5 minutes)
Flip thighs, add butter, garlic, and chopped onion to the skillet, sauté for 2-3 minutes
Pour in chicken broth, add thyme, and bay leaf
Transfer skillet to oven, roast for 25-30 minutes until thighs are tender and sauce reduces slightly
If using heavy cream, stir it into the sauce after roasting and reheat for 2-3 minutes on the stovetop
Notes
For a non-alcoholic, halal-friendly version, substitute white wine with chicken broth as shown
The heavy cream is optional; omit or replace with a splash of non-dairy milk for a lighter texture
Serve with roasted potatoes, rice, or crusty bread to soak up the sauce
Chicken thighs can be prepped in advance and refrigerated up to 24 hours before roasting
Nutrition
- Serving Size: 1 chicken thigh with 1/6 of the sauce
- Calories: 550
- Sugar: 0g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg