I’m always looking for a new way to use chicken thighs. I came across a recipe where the chicken thighs were done in a cast iron skillet and then served with a white wine butter sauce. It sounded fantastic and it IS!
I don’t usually take the time to make a sauce, but I’m SO glad took the time on this dish. The lemony, buttery sauce makes the dish so rich, but not heavy. The lemon zest and juice give it a nice bright flavor. By the way, this sauce would go FANTASTIC on fish.
The next time you make chicken thighs, I HIGHLY encourage you to try my Chicken Thighs with White Wine Butter Sauce.
Chicken Thighs with White Wine Butter Sauce
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Loading...Chicken Thighs with White Wine Butter Sauce
Ingredients
- 4-8 Chicken Thighs (preferably bone-in and skin-on)
- Kosher Salt
- Freshly Ground Black Pepper
- 1/3 Cup champagne vinegar
- 1/3 Cup dry white wine
- 2 shallots, finely chopped
- 1/2 lemon, zested and juiced (get the lemon zest before slicing the lemon in half)
- 2-3 bay leaves
- 1/2 cup heavy cream
- 1/2 pound (two sticks) butter, cubed
- 1/4 cup chopped chives
Instructions
Preheat the oven to 450 degrees.
Pat the chicken dry, season with salt and pepper
Heat a cast-iron skillet over medium-high heat
Add the chicken thighs, skin-side down (don't over crowd the pan, work in batches if you need to)
Cook until the skin is golden brown, about 12 minutes
Turn off the heat
Carefully wipe out the fat from the pan, leaving about a tablespoon
Transfer the skillet to the oven for about 10 minutes
Take the skillet out, flip the chicken, and return to the oven for another 8-10 minutes
Make sure the chicken is fully cooked with a thermometer
In a sauce pan, add the vinegar, wine, shallots, lemon zest, lemon juice, and bay leaves
Bring to a simmer over medium heat and reduce to a wet paste
Add the heavy cream and reduce by half
Reduce the heat and remove the bay leaves
Add a few chunks of butter and whisk until melted
Continue adding butter and whisking until it is all incorporated
The sauce should be creamy at this point
Be careful not to let the sauce get too hot or it will break
Season the sauce with salt and pepper and taste
Serve either in the cast iron skillet or plated - either way, sauce on the bottom, then chicken, sprinkle with chives
