The Best, Crispy, Succulent, Umami-Flavored Chicken Thighs – In Less Than An Hour
Ready in : 55 mins
Preparation time : 15 mins
Cooking time: 40 mins
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.
Diets
Ingredients
chicken thighs
4
canola oil
3 Tbsp
chicken stock
2 c
red wine
0.5 c
tomatoes
3 large
onion
1 small
mushrooms
10 oz
spinach
10 oz
garlic cloves
3
jalapeño
0.5
tomato paste
1 tsp
paprika
0.25 tsp
salt & pepper
2 servings
Cooking in Steps
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1Chop and slice all your veggies.
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2Season the dry-patted chicken thighs with paprika, salt, & pepper, and heat 2 Tbsp oil in a Dutch oven over medium-high heat.
chicken thighs
paprika
pepper
salt
cooking oil
dutch oven -
3Add 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.
chicken thighs
-
4Remove the thighs, scrape up the bits that are stuck to the pan, and add the remaining oil.
cooking oil
frying pan -
5Add the garlic and stir for 30 seconds.
garlic
-
6Add the jalapeño, mushrooms, and tomato paste and keep stirring for another minute, then add the wine.
tomato paste
mushrooms
wine
-
7Put 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.
chicken thighs
chicken stock
tomato
dutch oven -
8Add the spinach for the last five minutes and taste the broth. It should taste absolutely tastebudilicious. If needed, add some more salt.
spinach
broth
salt
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9Serve 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.
fresh herbs
basil