Making this Right Now: I Was Starving, Now I Know What I'm Having

Debone the chicken thighs but keep the skin on. Season the chicken with salt and black pepper, on the both surfaces. Heat up a skillet (cast-iron skillet preferred) on medium heat, add 1 tablespoon of olive oil. Pan-fry the chicken until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside. Add the remaining olive oil and saute the garlic until slightly browned, follow by the chicken broth, whipping cream, lemon slices, cayenne pepper, white wine, mirin (if using), salt and sugar. Lower the heat and let simmer. Add the chicken back into the skillet. Reduce the sauce a little bit more. Add parsley, stir well, remove from heat and serve immediately.

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Making this Right Now: I Was Starving, Now I Know What I'm Having Save
Making this Right Now: I Was Starving, Now I Know What I'm Having
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Debone the chicken thighs but keep the skin on. Season the chicken with salt and black pepper, on the both surfaces. Heat up a skillet (cast-iron skillet preferred) on medium heat, add 1 tablespoon of olive oil. Pan-fry the chicken until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside. Add the remaining olive oil and saute the garlic until slightly browned, follow by the chicken broth, whipping cream, lemon slices, cayenne pepper, white wine, mirin (if using), salt and sugar. Lower the heat and let simmer. Add the chicken back into the skillet. Reduce the sauce a little bit more. Add parsley, stir well, remove from heat and serve immediately.

  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 0
contains white meat tree nut free nut free gluten free red meat free shellfish free contains dairy
  • Carbohydrate 20.7442712503538 g
  • Cholesterol 1282.07638621737 mg
  • Fat 255.000787145086 g
  • Fiber 1.47846244621277 g
  • Protein 292.84034219876 g
  • Saturated Fat 73.9523045256202 g
  • Serving Size 1 1 recipe (1686g)
  • Sodium 2340.16480180488 mg
  • Sugar 19.265808804141 g
  • Trans Fat 18.9624792549204 g
  • Calories 3617 calories
main dish

Step-by-step

  • Debone the chicken thighs but keep the skin on. Click here to see the video on how to debone chicken thighs.
  • Season the chicken with salt and black pepper, on the both surfaces.
  • Heat up a skillet (cast-iron skillet preferred) on medium heat, add 1 tablespoon of olive oil.
  • Pan-fry the chicken until both surfaces become crispy or nicely browned.
  • Remove the chicken from the skillet and set aside.
  • Add the remaining olive oil and saute the garlic until slightly browned, follow by the chicken broth, whipping cream, lemon slices, cayenne pepper, white wine, mirin (if using), salt and sugar.
  • Lower the heat and let simmer.
  • Add the chicken back into the skillet.
  • Reduce the sauce a little bit more.
  • Add parsley, stir well, remove from heat and serve immediately.
The ingredient list specifies chicken thighs and whipping cream, but omits how heavy cream behaves when reduced past the simmer point with dry white wine. Achieving a deeply browned chicken skin requires placing skin-side down in a cold cast-iron skillet and bringing the temperature up gradually to render excess fat without scorching the surface. Leaving the bone intact during initial browning helps insulate the meat, though debone instructions ensure even cooking times once the pieces return to the pan. Twelve cloves of garlic might seem excessive, but gentle sauteing in residual olive oil mellows their pungency into a sweet, savory base. Simmering the pan liquids alongside lemon slices extracts essential oils from the citrus peel; remove those slices before reintroducing the chicken to prevent bitterness from overtaking the dairy. When managing leftovers, cream-based sauces separate easily if subjected to aggressive direct heat during reheating. Store the chicken and sauce together in an airtight glass container for up to three days in the refrigerator. Reheat portions slowly in a small saucepan over medium-low heat, whisking continuously and splashing a tablespoon of water or chicken broth into the pan to emulsify the broken fats back into a smooth consistency. Avoid the microwave entirely, as high microwave wattage causes the rendered chicken fat to separate violently from the cream solids. Pair this rich protein with plain steamed white rice or roasted green beans to absorb the abundant garlic sauce left behind on the plate.
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