Crispy Garlic Chicken Thighs
Approx 700g skinless boneless chicken thighs (5 to 6)
1 tsp garlic powder
Salt & pepper
1 tbsp olive oil
1/2 cup / 125ml dry white wine (or broth or water)
25g / 2 tbsp unsalted butter
2 large garlic cloves, minced
Finely chopped parsley
1 tsp garlic powder
Salt & pepper
1 tbsp olive oil
1/2 cup / 125ml dry white wine (or broth or water)
25g / 2 tbsp unsalted butter
2 large garlic cloves, minced
Finely chopped parsley
Method
Sprinkle both sides of chicken with garlic powder, salt & pepper.
Heat oil in a large skillet over medium heat. Place chicken in skillet, smooth side down.
Press down lightly with spatula. Cook for 5 minutes until deep golden and crispy.
Turn and press lightly with a spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden.
Add wine, then turn up the heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. This is called “deglazing of the pan”.
Simmer rapidly for 3 minutes or until alcohol smell evaporates.
Simmer rapidly for 3 minutes or until alcohol smell evaporates.
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