Clinton Kellys Crispy Chicken Thighs Recipe 335

ONE-SKILLET CRISPY CHICKEN THIGHS

One-Skillet Crispy Chicken Thighs image

A delicious, easy, one-skillet meal of juicy chicken with crispy skin. Thighs are almost impossible to overcook, and the sauce appeals to almost any palate. Use the sauce as is or thicken with a roux to make a gravy. Serve with rice.

Provided by Anonymous

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h5m

Yield 6

Number Of Ingredients 13

Ingredients

1 stick butter, softened
1 large shallot, minced
2 tablespoons chopped fresh parsley
1 clove garlic, crushed
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ tablespoons soy sauce
1 ½ tablespoons red wine
1 tablespoon white sugar
6 bone-in, skin-on chicken thighs, excess fat trimmed
salt and ground black pepper to taste
1 tablespoon olive oil
2 cups chicken stock

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar; mix well.
Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat.
Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 335.9 calories, Carbohydrate 4.9 g, Cholesterol 111.2 mg, Fat 25.9 g, Fiber 0.2 g, Protein 20.2 g, SaturatedFat 12.3 g, Sodium 850 mg, Sugar 2.7 g

CLINTON KELLY'S CRISPY CHICKEN THIGHS RECIPE - (3.3/5)

Clinton Kelly's Crispy Chicken Thighs Recipe - (3.3/5) image

Provided by á-34938

Number Of Ingredients 3

Ingredients

boneless, skinless thighs
1/4 olive oil
salt pepper

Steps:

put thighs in bag and coat with salt and pepper, then coat with olive oil put thighs on baking sheet and bake at 400 for 45 minutes

CRISPY CHICKEN THIGHS

Crispy Chicken Thighs image

This makes a delicious dinner, fast and economical too.A friend passed on the recipe to me and I have made it several times.

Provided by Nelly

Categories Chicken Thigh & Leg

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 cloves garlic, finely chopped
1 fresh red chilies, seeded and finely chopped or 1/4 teaspoon dried chili pepper flakes
1 grated lemon, juice and rind of
2 tablespoons chopped fresh coriander or 2 tablespoons parsley (or half as much dried)
4 boneless chicken thighs, with skin they are quite easy to bone y necessary
salt and pepper
boiled fragrant thai rice or basmati rice
green vegetables, such as broccoli to serve

Steps:

Mix together the garlic, chilli, lemonrind and coriander or parsley.
Generously season the chick thighs, then gently loosen the skin from the flesh.
Spoon the chilli mixture between the skin and the flesh, the stretch the skin back into place.
Heat a large non-stick skillet and cook the chicken thighs skin-side down for 20 minutes over medium heat, without turning, until the skin is crunchy and deep-golden and the flesh has cooked through.
Turn the chicken and squeeze over the lemon juice.
Cook for a further minute or so, then serve skinside up with plain rice and green vegetables.

Nutrition Facts : Calories 416.3, Fat 28.8, SaturatedFat 8.3, Cholesterol 157.9, Sodium 146.1, Carbohydrate 5, Fiber 0.5, Sugar 1.8, Protein 33.2

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