Making this Right Now: I Was Starving, Now I Know What I'm Having
Debone the chicken thighs but keep the skin on. Season the chicken with salt and black pepper, on the both surfaces. Heat up a skillet (cast-iron skillet preferred) on medium heat, add 1 tablespoon of olive oil. Pan-fry the chicken until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside. Add the remaining olive oil and saute the garlic until slightly browned, follow by the chicken broth, whipping cream, lemon slices, cayenne pepper, white wine, mirin (if using), salt and sugar. Lower the heat and let simmer. Add the chicken back into the skillet. Reduce the sauce a little bit more. Add parsley, stir well, remove from heat and serve immediately.
Debone the chicken thighs but keep the skin on. Season the chicken with salt and black pepper, on the both surfaces. Heat up a skillet (cast-iron skillet preferred) on medium heat, add 1 tablespoon of olive oil. Pan-fry the chicken until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside. Add the remaining olive oil and saute the garlic until slightly browned, follow by the chicken broth, whipping cream, lemon slices, cayenne pepper, white wine, mirin (if using), salt and sugar. Lower the heat and let simmer. Add the chicken back into the skillet. Reduce the sauce a little bit more. Add parsley, stir well, remove from heat and serve immediately.
- 2 tablespoons olive oil
- salt
- ground black pepper
- 1 teaspoon sugar
- 3/4 cup chicken broth
- 1 1/2 lbs chicken thighs deboned but skin-on
- 1/4 cup whipping cream
- 1/2 small lemon cut into slices
- 1/4 teaspoon cayenne pepper
- 1/4 cup white wine or japanese cooking sake
- 2 tablespoon mirin optional
- 1/8 teaspoon salt or to taste
- 1 teaspoon chopped italian parsley leaves
- 12 cloves garlic peeled
- Carbohydrate 20.7442712503538 g
- Cholesterol 1282.07638621737 mg
- Fat 255.000787145086 g
- Fiber 1.47846244621277 g
- Protein 292.84034219876 g
- Saturated Fat 73.9523045256202 g
- Serving Size 1 1 recipe (1686g)
- Sodium 2340.16480180488 mg
- Sugar 19.265808804141 g
- Trans Fat 18.9624792549204 g
- Calories 3617 calories
Step-by-step
- Debone the chicken thighs but keep the skin on.
- Season the chicken with salt and black pepper, on the both surfaces.
- Heat up a skillet (cast-iron skillet preferred) on medium heat, add 1 tablespoon of olive oil.
- Pan-fry the chicken until both surfaces become crispy or nicely browned.
- Remove the chicken from the skillet and set aside.
- Add the remaining olive oil and saute the garlic until slightly browned, follow by the chicken broth, whipping cream, lemon slices, cayenne pepper, white wine, mirin (if using), salt and sugar.
- Lower the heat and let simmer.
- Add the chicken back into the skillet.
- Reduce the sauce a little bit more.
- Add parsley, stir well, remove from heat and serve immediately.
Yesterday I was starving, so I decided to make this recipe. It was so easy to make and it turned out so good! I will definitely be making this again.
This recipe is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover chicken. I usually make a big batch of chicken on the weekend and then use it to make this recipe during the week. It's a great way to get a healthy and delicious meal on the table in no time.
