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Crispy Chicken Thighs with creamy onion sauce

Yields8 ServingsPrep 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 //

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


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!


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.


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.


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.


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!

Nutrition Facts

Serving Size 1 chicken thigh

Servings 0