Cast Iron Skillet Chicken Thighs

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

chicken broth

🥗Healthier: homemade chicken stock

💰Cheaper: water with bouillon cubes

Homemade stock is healthier, while bouillon cubes are budget-friendly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat, while margarine is a cheaper alternative.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper adds heat and is often less expensive.

Preheat the oven to 425°F.

Pat the chicken thighs dry and season both sides with salt and black pepper.

Heat 1 to 2 tablespoons of olive oil or avocado oil in a 12-inch cast iron skillet over high heat until hot and rippling.

Place the chicken thighs skin-side down in the hot pan and sear for 5 to 7 minutes until the skin is crispy and golden brown.

Flip the chicken thighs over and transfer the skillet to the oven to roast for 12 to 15 minutes or until the internal temperature reaches 155°F.

Remove the skillet from the oven and transfer the chicken to a clean cutting board or plate, leaving the rendered fat in the skillet.

Drain off all but 2 tablespoons of the rendered chicken fat and place the skillet on the stovetop over medium-high heat.

Add the chopped shallot and minced garlic to the skillet and cook for about 1 minute until fragrant.

Add 1/2 cup of white wine to the pan and scrape off any brown bits from the bottom.

Bring the mixture to a boil, then reduce the heat to medium and simmer for 3 to 4 minutes until reduced by half.

Add 1/2 cup of chicken stock and repeat the reduction process until all liquid has reduced by half.

Stir in 2 tablespoons of melted butter or vegan butter until melted, then add fresh chopped thyme, rosemary, and sage.

Taste the sauce and adjust salt and pepper as needed.

Return the chicken thighs to the pan and spoon the sauce over them to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary