The Best, Crispy, Succulent, Umami-Flavored Chicken Thighs – In Less Than An Hour
Basic Information
- Servings: 2
- Ready in: 55 minutes
- Preparation time: 15 minutes
- Cooking time: 40 minutes
- Rating: 84.03
- Health score: 81.00
- Weight Watcher points: 30.00
Summary
The Best, Crispy, Succulent, Umami-Flavored Chicken Thighs – In Less Than An Hour is a main course that serves 2. Watching your figure? This gluten free and dairy free recipe has 1094 calories, 65g of protein, and 74g of fat per serving. For $5.64 per serving, this recipe covers 64% of your daily requirements of vitamins and minerals. If you have onion, jalapeño, salt & pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by spoonacular user maplewoodroad. Similar recipes are Crispy Chicken Thighs, Crispy Chicken Thighs, and Crispy Baked Chicken Thighs.
Ingredients
chicken thighs4
canola oil3 Tbsp
chicken stock2 c
red wine0.5 c
tomatoes3 large
onion1 small
mushrooms10 oz
spinach10 oz
garlic cloves3
jalapeño0.5
tomato paste1 tsp
paprika0.25 tsp
salt & pepper2 servings
Instructions
Step 1
Chop and slice all your veggies.
Step 2
Season the dry-patted chicken thighs with paprika, salt, & pepper, and heat 2 Tbsp oil in a Dutch oven over medium-high heat.
Step 3
Add the chicken thighs, skin down, and let them get crispy. The fat from under skin will render and help flavor the dish. After the skin is well browned (which took mine about three minutes), flip the thighs over and cook for another three minutes.
Step 4
Remove the thighs, scrape up the bits that are stuck to the pan, and add the remaining oil.
Step 5
Add the garlic and stir for 30 seconds.
Step 6
Add the jalapeño, mushrooms, and tomato paste and keep stirring for another minute, then add the wine.
Step 7
Put the chicken thighs back in the Dutch oven (skin side up) and add the tomatoes. Bring to a boil and add the chicken stock. Reduce everything to a good simmer and cook with the lid off for about 20 minutes. If the liquid evaporates too quickly, add some more.
Step 8
Add the spinach for the last five minutes and taste the broth. It should taste absolutely tastebudilicious. If needed, add some more salt.
Step 9
Serve in a soup plate, garnish with some basil or any other fresh herbs that happen to be hanging around the kitchen, and serve with your favorite grain.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free