Crispy Chicken Thighs with Green Goddess Pan Sauce
5.0
By Phaedra Chojnacki
Instructions
3-5 Bone-in, skin-on chicken thighs, about 1 1/2 lbs
1 Tbl Avocado oil
2/3 cup Phood Boards Green Goddess Dip
1/2 cup chicken stock
1/4 cup good white wine
1/4 cup heavy cream
2 Tbl fresh squeezed lemon juice
Phoodie Phae Says:
Phoodie Phae says: These Crispy Chicken Thighs are delicious served with Green Goddess Pearled Couscous and asparagus!
Directions
1. Pat the chicken dry: Use paper towels to remove excess moisture from the chicken thighs. This will help achieve crispy skin.
2. Season the chicken: Season the skin of the chicken thighs with salt only. Season the meat with both salt and pepper.
3. Sear the chicken: Pre-heat a large skillet over medium-high heat, then add the olive oil. Carefully place the chicken thighs skin-side down and cook undisturbed for 7-9 minutes, or until the skin is deep golden brown and crispy.
4. Flip and cook: Flip the chicken thighs and cook for another 3-5 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F. Remove the chicken from the skillet and set aside.
5. Make the Green Goddess Cream Sauce: Turn the heat down to medium. Add the white wine to the skillet and deglaze the pan, scraping up any browned bits. Then, add the chicken stock and bring to a simmer. Finally, stir in both the Phood Boards Green Goddess Dip and heavy cream. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
6. Adjust seasoning: Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
7. Serve: Serve the crispy chicken thighs with the Green Goddess cream sauce.