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Bobby Flay’s Crispy Chicken Thighs

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A delightful recipe for crispy chicken thighs, featuring a rich, creamy sauce infused with shallots and garlic.

Ingredients

  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika (smoked paprika optional)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 tablespoon butter
  • 1 small shallot (finely minced, about 2 tablespoons)
  • 3 cloves garlic (minced)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 sprigs fresh thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup heavy cream
  • Fresh parsley (chopped for garnish)

Instructions

  1. Pat the chicken thighs completely dry with paper towels.
  2. In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning generously over both sides of each chicken thigh.
  3. Heat olive oil in a 12-inch cast iron skillet over medium heat. Place the chicken thighs skin-side down and cook undisturbed for about 7-8 minutes, until deep golden brown.
  4. Flip the thighs and cook for another 10-12 minutes, until the internal temperature reaches 165°F. Transfer the chicken to a plate and tent with foil.
  5. In the same skillet, melt the butter. Add the minced shallot and garlic, sautéing for about 1 minute until fragrant.
  6. Pour in the chicken broth and lemon juice, add thyme and red pepper flakes, and scrape up any brown bits from the pan.
  7. Reduce heat to low, stir in the heavy cream, and simmer for 5-6 minutes until the sauce thickens.
  8. Return the chicken to the skillet along with any accumulated juices, spoon the sauce over the chicken, garnish with parsley, and serve hot.

Notes

For leaner meat, you can substitute skinless chicken thighs. Using fresh herbs can elevate the flavor profile.

Find it online: https://www.wholesomeeasy.com/bobby-flay-chicken-thighs-recipe/