Crispy-Skinned Chicken Thighs with Savory Vermouth-Oyster Pan Sauce
Crispy-Skinned Chicken Thighs with Savory Vermouth-Oyster Pan Sauce
Ingredients
For the Crispy Chicken Thighs
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon kosher salt, or as needed
- 2 tablespoons oyster sauce
For the Savory Vermouth-Oyster Pan Sauce
- 2 shallots, finely diced
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 cup dry vermouth, (such as Noilly Prat)
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon mirin
- 1/2 cup chicken stock
- 1 tablespoon fresh lime juice
- 2 tablespoons cold unsalted butter, cut into several pats
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the chicken thighs very dry with paper towels. Season generously all over with kosher salt, particularly on the skin side. Place the chicken thighs skin-side down in a large, cold cast-iron skillet or heavy-bottomed pan.
⏱️ 5 min
- 2
Place the skillet over medium-low heat. Cook for 20-25 minutes, undisturbed, allowing the fat to render slowly and the skin to become deeply golden brown and crispy. Do not rush this step.
⏱️ 25 min
- 3
Once the skin is crispy and golden, flip the chicken thighs. Increase the heat to medium and cook for another 10-15 minutes, or until the internal temperature reaches 170°F (77°C) at the thickest part.
⏱️ 15 min
- 4
During the last 5 minutes of cooking, brush the skin side of the chicken thighs with the oyster sauce. This will create a beautiful glaze and add another layer of flavor.
⏱️ 5 min
- 5
Remove the chicken thighs from the skillet and transfer them to a cutting board or plate to rest. Tent loosely with foil. Pour off all but 1 tablespoon of rendered chicken fat from the skillet.
⏱️ 2 min
- 6
Add the diced shallots to the skillet and cook over medium heat for 2-3 minutes, until softened and translucent. Add the minced ginger and garlic and cook for another 1 minute until fragrant.
⏱️ 4 min
- 7
Deglaze the pan with dry vermouth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the liquid has reduced by half, about 2-3 minutes.
⏱️ 3 min
- 8
Stir in the light soy sauce, dark soy sauce, rice wine vinegar, mirin, and chicken stock. Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly to your desired consistency.
⏱️ 7 min
- 9
Remove the skillet from the heat. Stir in the fresh lime juice and whisk in the cold pats of butter, one at a time, until fully incorporated and the sauce is glossy. Season with freshly ground black pepper to taste.
⏱️ 2 min
- 10
Serve the crispy chicken thighs immediately, drizzled generously with the savory vermouth-oyster pan sauce. Enjoy with suggested sides.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy-Skinned Chicken Thighs with Savory Vermouth-Oyster Pan Sauce
Ingredients
For the Crispy Chicken Thighs
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon kosher salt, or as needed
- 2 tablespoons oyster sauce
For the Savory Vermouth-Oyster Pan Sauce
- 2 shallots, finely diced
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 cup dry vermouth, (such as Noilly Prat)
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon mirin
- 1/2 cup chicken stock
- 1 tablespoon fresh lime juice
- 2 tablespoons cold unsalted butter, cut into several pats
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the chicken thighs very dry with paper towels. Season generously all over with kosher salt, particularly on the skin side. Place the chicken thighs skin-side down in a large, cold cast-iron skillet or heavy-bottomed pan.
⏱️ 5 min - 2
Place the skillet over medium-low heat. Cook for 20-25 minutes, undisturbed, allowing the fat to render slowly and the skin to become deeply golden brown and crispy. Do not rush this step.
⏱️ 25 min - 3
Once the skin is crispy and golden, flip the chicken thighs. Increase the heat to medium and cook for another 10-15 minutes, or until the internal temperature reaches 170°F (77°C) at the thickest part.
⏱️ 15 min - 4
During the last 5 minutes of cooking, brush the skin side of the chicken thighs with the oyster sauce. This will create a beautiful glaze and add another layer of flavor.
⏱️ 5 min - 5
Remove the chicken thighs from the skillet and transfer them to a cutting board or plate to rest. Tent loosely with foil. Pour off all but 1 tablespoon of rendered chicken fat from the skillet.
⏱️ 2 min - 6
Add the diced shallots to the skillet and cook over medium heat for 2-3 minutes, until softened and translucent. Add the minced ginger and garlic and cook for another 1 minute until fragrant.
⏱️ 4 min - 7
Deglaze the pan with dry vermouth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the liquid has reduced by half, about 2-3 minutes.
⏱️ 3 min - 8
Stir in the light soy sauce, dark soy sauce, rice wine vinegar, mirin, and chicken stock. Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly to your desired consistency.
⏱️ 7 min - 9
Remove the skillet from the heat. Stir in the fresh lime juice and whisk in the cold pats of butter, one at a time, until fully incorporated and the sauce is glossy. Season with freshly ground black pepper to taste.
⏱️ 2 min - 10
Serve the crispy chicken thighs immediately, drizzled generously with the savory vermouth-oyster pan sauce. Enjoy with suggested sides.
⏱️ 1 min