White Wine Chicken Thighs
Ingredients
2 lb chicken thighs (bone-in, skin on)
1/2 cup dry white wine (something you would drink)
5 tbsp salted butter (good quality like Kerrygold or Vital Farms)
3 bay leaves
2 tbsp olive or avocado oil
2 tbsp kosher salt
1 tsp ground black pepper
Method
Place a large sauté pan or Dutch oven on medium heat to preheat. Pat the chicken thighs dry and generously season with the salt and pepper on both sides. Preheat the oven to 400°F.
Add the oil to the preheated pan and bring the heat up to medium-high. Place the chicken thighs skin side down to sear. Sear on each side for 3 minutes or until the skin is golden and crispy. Once the skin is golden flip and sear on the other side. If your pan is not big enough to fit all the thighs without crowding the pan, work in batches. Prepare an oven-safe dish that all the chicken things will fit into. Continue searing.
Once all the thighs are done place them skin-side up in the oven-safe dish. Reduce the heat on the pan to low, deglaze with the white wine, and add in the bay leaves. Swirl the pan until all the chicken dripping and crust has looesend and the wine has cooked down just a bit about 3-5 minutes. Pour the sauce over the thighs, Place a pad of butter over each thigh, and place them in the preheated oven on a middle rack to bake at 400°F for 15 minutes.
After 15 minutes turn on your ovens broiler and broil for 5-7 minutes until bubbly. Remove the chicken from the oven, the internal temp should read about 165°F. Leave the chicken to rest for 5-10 minutes before serving. While the chicken is resting baste the thighs with the sauce in the bottom of the dish.
Once the chicken has rested but is still hot, serve and enjoy!
Notes
Searing the chicken first gets us that perfectly crispy and golden skin. We finish them in the oven to cook the thighs through and let them soak up the delicious sauce.
165°F is the temp for safe and perfectly juicy chicken if you like your chicken around 170°F-175°F cook for an extra 10 minutes at 400°F before broiling.
