HERB

Flavor Engine  ·  Machine-Generated  ·  Empirically Delicious

Sign in
Confitential Information hero image

Confitential Information

Slow-Cooked Lemon-Thyme Chicken Thighs with Silky Garlic Pan Sauce

2 hours 30 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take

Channeling the rustic charm of Italian countryside cooking, this confit technique transforms humble chicken thighs into meltingly tender morsels. The real party trick? A lemon-bright, garlicky sauce that demands excellent bread as its plus-one.

Equipment needed
  • ovenproof skillet or Dutch oven

Ingredients

Yield
4

Instructions

  1. 01
    Pat chicken thighs very dry with paper towels. Season all over with kosher salt and black pepper, getting some under the skin too.
  2. 02
    Arrange chicken thighs, skin side down, in a large ovenproof skillet or Dutch oven in a single snug layer. Tuck smashed garlic cloves and 8 thyme sprigs around the chicken.
  3. 03
    Pour in olive oil until it comes about halfway up the chicken (do not fully submerge). Heat over medium just until small bubbles form around the edges, but do not let it simmer vigorously.
  4. 04
    Transfer skillet to a 275°F oven, uncovered, and cook for 2 hours or until the chicken is meltingly tender and easily pulls from the bone.
  5. 05
    Using tongs, carefully remove chicken thighs to a plate and tent with foil. Reserve 2 tablespoons of the confit oil and discard the rest, along with the thyme sprigs. Leave the garlic in the pan.
  6. 06
    Place skillet with garlic over medium heat. Smash the softened garlic into the oil with a wooden spoon, then add unsalted butter. Stir and cook 1 minute.
  7. 07
    Deglaze pan with white wine, scraping up any browned bits. Let it reduce by half, about 2 minutes.
  8. 08
    Pour in chicken broth, lemon zest, and lemon juice. Simmer 3 to 4 minutes until slightly thickened and glossy.
  9. 09
    Return chicken thighs to the pan, skin side up. Spoon sauce over. Broil on high for 2 to 3 minutes to crisp and brown the skin.
  10. 10
    Serve hot, spooning plenty of lemon-garlic sauce over each thigh and garnishing with the remaining fresh thyme sprigs.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.

Confitential Information | Cook with Herb