Description
Golden crispy chicken thighs served with a rich, savory au jus made from pan drippings and broth — this dish brings restaurant-style flavor straight to your home.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 4 garlic cloves, smashed
- 1 small onion, halved
- 1 1/2 cups chicken broth
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Preheat oven to 425°F. Heat a cast iron skillet or oven-safe pan over medium-high heat.
- Pat chicken thighs dry and season both sides with salt and pepper.
- Place chicken skin-side down in the hot pan and sear for 5–6 minutes until golden and crisp. Flip the chicken and add garlic and onion.
- Transfer pan to the oven and roast for 20–25 minutes until chicken reaches 165°F internally.
- Remove chicken and let rest. Discard onion. Return pan to stove and add chicken broth and butter. Scrape up browned bits and simmer for 3–5 minutes.
- Optional: Whisk in cornstarch slurry to thicken. Strain sauce if desired.
- Spoon au jus over chicken and serve immediately.
Notes
- Drying the chicken thoroughly ensures crisp skin.
- Use pan drippings for maximum flavor in the jus.
- Let chicken rest before serving to lock in juices.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 370
- Sugar: 1g
- Sodium: 460mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 125mg