Pan Roasted Chicken Thighs with Crispy Skin

Ingredients

• 1 teaspoon salt
• 4 skin-on chicken thighs
• 1/4 teaspoon garlic powder
• black pepper
• 1/2 tablespoon cooking oil
• 1/4 cup sake ((or white wine))
• 1/4 cup chicken stock
• 1/2 tablespoon butter
• 1/2 tablespoon soy sauce

Steps

1. 1

   Preheat your oven to 425F (218C).

2. 2

   If you have time, remove the chicken thighs from the refrigerator 10-15 minutes before cooking. Season both sides with salt. Also season the meat side with garlic powder and black pepper.

3. 3

   Place an ovenproof heavy-bottommed pan over medium heat. Add cooking oil and once the oil is hot, add chicken thighs skin side down in a single layer. Brown for about 3 minutes until the skin starts to turn light golden.

4. 4

   Put the pan into the oven still with the skin side down. Cook for 7-8 minutes until almost cooked through (with internal temperature around 160F).

5. 5

   Take the pan out of the oven and put it back on the stove over medium-high heat. Flip the chicken thighs and sear the meat side for about 30 seconds until the internal temperature reaches 165F. Transfer chicken thighs to clean plates.

6. 6

   Discard the fat in the pan. Place the pan back over medium heat and then carefully add sake. Stir and deglaze the pan for 15-20 seconds. Then add chicken stock and let the liquid come to a simmer. Finally, add butter and soy sauce, stir to combine and continue to simmer to thicken the sauce to your liking. Adjust seasoning to taste.

7. 7

   Serve the chicken thighs with pan sauce, salad or steamed vegetables and rice.