RECIPE | Crispy Chicken Thighs in creamy onion sauce | cookithealthier.com

RECIPE | Crispy Chicken Thighs with creamy onion sauce

Well, we’re on day (I don’t even know what day technically, maybe 10 or 11) of social distancing. How’s everyone holding up?

My husband and I joked yesterday that we felt like we were in the movie Groundhogs Day. Where we are living the exact same day over, and over and over again and there’s no real sign of when we can escape this weird twighlight zone. Ahh, but I’m focused on staying positive over here and bringing you guys all the food i’m making for our family during this time. And today we have a delicious way to make chicken thighs.

High-low. A term used in interior design when you’re using an expensive piece paired with some non-expensive elements to elevate the whole room. Also can be used when talking about cooking. Quite the little versatile phrase…

Chicken thighs are typically an inexpensive cut of meat, yet oh-so-delicious. So when you jazz them up with a rich creamy sauce, crisp the skins up in a skillet and season generously, you make them really look (and taste) elevated. These cuts of chicken are also a great way to feed a crowd inexpensively. While i’m not an expert at dinner parties yet, I’m diligently watching my favorite guru, Ina Garten, and will someday host people for dinner with ease and grace. Someday!

Alright well, this recipe is gearing up to make you two dinners. So, if you don’t want to make my Homemade Chicken Noodle soup as your second meal off this chicken, then you can always cut the recipe in half!

Since we’re all trying to be conscious about what we’re buying up at the stores, I figured I would try and get two completely different dinners out of this chicken. And the salads i’ll make using the chicken in between those meals doesn’t even count.

AuthorAshleyDifficultyIntermediate

Yields8 Servings
Prep Time12 minsCook Time33 minsTotal Time45 mins

I N G R E D I E N T S//
 4 lbs bone-in, skin-on chicken thighs (8-9 thighs)
 2 tbsp EVOO or Avocado Oil
 1.50 cups chopped white onion
 12 oz Nutpods plain creamer ( 2% or higher fat milk or regular cream work too)
 2 tbsp White wine vinegar
 2 tbsp minced garlic
 1.50 tbsp kosher salt (or sea salt)
 1 tbsp Italian Seasoning
 1 tsp Thyme
 1 tsp Garlic powder

D I R E C T I O N S //
1

In a small bowl, combine the kosher salt, thyme, garlic powder and Italian seasoning. Set aside.

2

Place all your chicken thighs on a cutting board skin side up and pat them dry with paper towels. Then sprinkle each piece of chicken well with the seasoning mix. Then flip each piece of chicken over, pat the underside dry and sprinkle again with the seasoning mix. There should be a little seasoning mix left over- save this for later!

3

In a large skillet (stainless steel or cast-iron is best), heat the EVOO over medium heat. To test to see if your pan is hot, flick a drop of water in the pan and if it sizzles, then you're good to go!

NOTE: I bumped my heat up a bit while the pan got hot, then I turned the heat back to medium once I placed all the chicken thighs in.

4

Once the pan is hot, place the smallest thighs around the outer edge of the pan, skin side down. Place the larger thighs directly in the middle of the skillet. This way all the different thighs can get the heat that they need. Be sure to turn your heat back to Medium if you bumped it up while the pan heated up, and then allow the thighs to cook for 15 minutes untouched.

5

Next, you'll sprinkle in the onions and flip over each chicken thigh to the other side.. It's ok if the onions are under the chicken! Then allow them to cook for another 15 minutes. Stir the onions once or twice during this time. Once the 15 minutes is up, use a meat thermometer to check if the largest chicken thigh is cooked thoroughly or you can cut into one to check. If each thigh is done, transfer them to a separate pan to let them rest uncovered.

NOTE: if you need to cook a larger thigh for more time, remove the smaller thighs from the pan to prevent them from getting overdone. Then allow the larger thighs to cook for another 3-5 minutes before checking again. All the thighs will need to be out of the pan before beginning the next step.

6

Now, turn your pan down to medium low heat. Stir in the white wine vinegar, cream and season with a pinch of the extra of the seasoning mix. Stir together until combined and creamy. Then return each piece of chicken to the skillet skin side up and spoon some of the sauce over each thigh, allowing everything to cook another 2 - 3 minutes. Then serve hot and enjoy!

Ingredients

I N G R E D I E N T S//
 4 lbs bone-in, skin-on chicken thighs (8-9 thighs)
 2 tbsp EVOO or Avocado Oil
 1.50 cups chopped white onion
 12 oz Nutpods plain creamer ( 2% or higher fat milk or regular cream work too)
 2 tbsp White wine vinegar
 2 tbsp minced garlic
 1.50 tbsp kosher salt (or sea salt)
 1 tbsp Italian Seasoning
 1 tsp Thyme
 1 tsp Garlic powder

Directions

D I R E C T I O N S //
1

In a small bowl, combine the kosher salt, thyme, garlic powder and Italian seasoning. Set aside.

2

Place all your chicken thighs on a cutting board skin side up and pat them dry with paper towels. Then sprinkle each piece of chicken well with the seasoning mix. Then flip each piece of chicken over, pat the underside dry and sprinkle again with the seasoning mix. There should be a little seasoning mix left over- save this for later!

3

In a large skillet (stainless steel or cast-iron is best), heat the EVOO over medium heat. To test to see if your pan is hot, flick a drop of water in the pan and if it sizzles, then you're good to go!

NOTE: I bumped my heat up a bit while the pan got hot, then I turned the heat back to medium once I placed all the chicken thighs in.

4

Once the pan is hot, place the smallest thighs around the outer edge of the pan, skin side down. Place the larger thighs directly in the middle of the skillet. This way all the different thighs can get the heat that they need. Be sure to turn your heat back to Medium if you bumped it up while the pan heated up, and then allow the thighs to cook for 15 minutes untouched.

5

Next, you'll sprinkle in the onions and flip over each chicken thigh to the other side.. It's ok if the onions are under the chicken! Then allow them to cook for another 15 minutes. Stir the onions once or twice during this time. Once the 15 minutes is up, use a meat thermometer to check if the largest chicken thigh is cooked thoroughly or you can cut into one to check. If each thigh is done, transfer them to a separate pan to let them rest uncovered.

NOTE: if you need to cook a larger thigh for more time, remove the smaller thighs from the pan to prevent them from getting overdone. Then allow the larger thighs to cook for another 3-5 minutes before checking again. All the thighs will need to be out of the pan before beginning the next step.

6

Now, turn your pan down to medium low heat. Stir in the white wine vinegar, cream and season with a pinch of the extra of the seasoning mix. Stir together until combined and creamy. Then return each piece of chicken to the skillet skin side up and spoon some of the sauce over each thigh, allowing everything to cook another 2 - 3 minutes. Then serve hot and enjoy!

Crispy Chicken Thighs with creamy onion sauce
Advertisements

    1. Thanks Christy! It really did turn out so delicious. A cheap meal but it tastes so rich!

  1. Ashley, In order to eat healthier, I am following your recipes starting with this one. I must say it was very tasty and it didn’t take much time to prepare. Thanks!

    1. Linda, that’s so wonderful! So glad you’re following along with the blog 🙂

Leave a Reply

%d bloggers like this: