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Bobby Flay’s Chicken Thighs

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A flavorful delight that strikes the perfect balance between crispy skin and creamy sauce, perfect for family dinners or gatherings.

Ingredients

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  • 4 pieces Chicken Thighs (Bone-in, skin-on)
  • 2 tablespoons Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Butter
  • 1 small Shallot, diced
  • 3 cloves Garlic, minced
  • 1 cup Chicken Broth
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Fresh Thyme
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • 1 cup Heavy Cream
  • 1/4 cup Fresh Parsley (for garnish)

Instructions

  1. Generously season the chicken thighs with garlic powder, onion powder, paprika, kosher salt, and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for about 6-7 minutes until golden and crispy. Flip them over and continue cooking for another 5-6 minutes. Remove and set aside.
  3. In the same skillet, add the butter and diced shallots. Sauté for about 2-3 minutes until the shallots are soft. Then, add minced garlic and cook until fragrant.
  4. Pour in the chicken broth, lemon juice, and thyme, scraping any flavorful brown bits from the bottom of the pan. Let it reduce for about 3-4 minutes.
  5. Lower the heat and stir in the heavy cream, mixing well. Return the chicken thighs to the pan, ensuring they are well-coated with the sauce. Cover and let it simmer for 10-15 minutes until the chicken is fully cooked through.
  6. Sprinkle with fresh parsley before serving to add a touch of color and flavor.

Notes

Feel free to swap heavy cream for half-and-half for a lighter option; it will change the sauce’s richness.

Nutrition

Find it online: https://www.tastysavvy.com/bobby-flays-chicken-thighs-4/