Crispy Chicken Thigh Au Jus
Crispy Chicken Thigh Au Jus
Ingredients
For the Crispy Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
For the Au Jus
- 2 shallots, medium, finely diced
- 3 garlic cloves, minced
- 2 sprigs fresh thyme
- 1/2 cup dry white wine, or chicken broth
- 1 cup chicken stock, low sodium
- 1 tablespoon unsalted butter, cold
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs thoroughly dry with paper towels. Score the skin of each chicken thigh in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with 1 teaspoon Kosher salt and 1/2 teaspoon black pepper.
⏱️ 5 min
- 2
Place the seasoned chicken thighs, skin-side down, in a cold cast iron skillet or oven-safe pan. Turn the heat to medium-low.
⏱️ 1 min
- 3
Cook the chicken skin-side down for 10-15 minutes, or until the skin is deeply golden brown and very crispy. This slow rendering process helps achieve maximum crispiness.
⏱️ 15 min
- 4
Flip the chicken thighs and continue cooking for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
⏱️ 7 min
- 5
Remove the cooked chicken thighs from the pan and set them aside on a plate or cutting board to rest.
⏱️ 5 min
- 6
Pour off most of the rendered chicken fat from the pan, leaving about 1 tablespoon behind. Add 2 finely diced shallots to the pan and cook over medium heat for 2-3 minutes until softened.
⏱️ 3 min
- 7
Stir in 3 minced garlic cloves and 2 sprigs of fresh thyme. Cook for another 30 seconds until fragrant.
⏱️ 1 min
- 8
Pour in 1/2 cup of dry white wine (or chicken broth) and scrape up any browned bits (fond) from the bottom of the pan using a wooden spoon. Let the wine reduce by half.
⏱️ 3 min
- 9
Add 1 cup of low sodium chicken stock to the pan. Bring to a simmer and let it reduce for 5-7 minutes, or until the au jus slightly thickens and coats the back of a spoon.
⏱️ 7 min
- 10
Remove the pan from the heat. Whisk in 1 tablespoon of cold unsalted butter until it melts and the au jus becomes glossy. Taste and adjust seasoning if needed.
⏱️ 1 min
- 11
Spoon the warm au jus over the crispy chicken thighs. Garnish with 1 tablespoon of fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Thigh Au Jus
For the Crispy Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
For the Au Jus
- 2 shallots, medium, finely diced
- 3 garlic cloves, minced
- 2 sprigs fresh thyme
- 1/2 cup dry white wine, or chicken broth
- 1 cup chicken stock, low sodium
- 1 tablespoon unsalted butter, cold
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs thoroughly dry with paper towels. Score the skin of each chicken thigh in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with 1 teaspoon Kosher salt and 1/2 teaspoon black pepper.
⏱️ 5 min - 2
Place the seasoned chicken thighs, skin-side down, in a cold cast iron skillet or oven-safe pan. Turn the heat to medium-low.
⏱️ 1 min - 3
Cook the chicken skin-side down for 10-15 minutes, or until the skin is deeply golden brown and very crispy. This slow rendering process helps achieve maximum crispiness.
⏱️ 15 min - 4
Flip the chicken thighs and continue cooking for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
⏱️ 7 min - 5
Remove the cooked chicken thighs from the pan and set them aside on a plate or cutting board to rest.
⏱️ 5 min - 6
Pour off most of the rendered chicken fat from the pan, leaving about 1 tablespoon behind. Add 2 finely diced shallots to the pan and cook over medium heat for 2-3 minutes until softened.
⏱️ 3 min - 7
Stir in 3 minced garlic cloves and 2 sprigs of fresh thyme. Cook for another 30 seconds until fragrant.
⏱️ 1 min - 8
Pour in 1/2 cup of dry white wine (or chicken broth) and scrape up any browned bits (fond) from the bottom of the pan using a wooden spoon. Let the wine reduce by half.
⏱️ 3 min - 9
Add 1 cup of low sodium chicken stock to the pan. Bring to a simmer and let it reduce for 5-7 minutes, or until the au jus slightly thickens and coats the back of a spoon.
⏱️ 7 min - 10
Remove the pan from the heat. Whisk in 1 tablespoon of cold unsalted butter until it melts and the au jus becomes glossy. Taste and adjust seasoning if needed.
⏱️ 1 min - 11
Spoon the warm au jus over the crispy chicken thighs. Garnish with 1 tablespoon of fresh chopped parsley before serving.
⏱️ 1 min