The Best, Crispy, Succulent, Umami-Flavored Chicken Thighs – In Less Than An Hour

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.

Ingredients

chicken thighs

chicken thighs

4

canola oil

canola oil

3 Tbsp

chicken stock

chicken stock

2 c

red wine

red wine

0.5 c

tomatoes

tomatoes

3 large

onion

onion

1 small

mushrooms

mushrooms

10 oz

spinach

spinach

10 oz

garlic cloves

garlic cloves

3

jalapeño

jalapeño

0.5

tomato paste

tomato paste

1 tsp

paprika

paprika

0.25 tsp

salt & pepper

salt & pepper

2 servings

Cooking in Steps

  1. 1
    Chop and slice all your veggies.

  2. 2
    Season the dry-patted chicken thighs with paprika, salt, & pepper, and heat 2 Tbsp oil in a Dutch oven over medium-high heat.

    chicken thighs

    chicken thighs

    paprika

    paprika

    pepper

    pepper

    salt

    salt

    cooking oil

    cooking oil

    dutch oven
    dutch oven
  3. 3
    Add 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

    chicken thighs

  4. 4
    Remove the thighs, scrape up the bits that are stuck to the pan, and add the remaining oil.

    cooking oil

    cooking oil

    frying pan
    frying pan
  5. 5
    Add the garlic and stir for 30 seconds.

    garlic

    garlic

  6. 6
    Add the jalapeño, mushrooms, and tomato paste and keep stirring for another minute, then add the wine.

    tomato paste

    tomato paste

    mushrooms

    mushrooms

    wine

    wine

  7. 7
    Put 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 thighs

    chicken stock

    chicken stock

    tomato

    tomato

    dutch oven
    dutch oven
  8. 8
    Add the spinach for the last five minutes and taste the broth. It should taste absolutely tastebudilicious. If needed, add some more salt.

    spinach

    spinach

    broth

    broth

    salt

    salt

  9. 9
    Serve 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

    fresh herbs

    basil

    basil