Chicken thighs cooked in olive oil and butter
- Carbohydrate 1.65969812504339 g
- Cholesterol 122.012500155467 mg
- Fat 46.206888808651 g
- Fiber 0.315531254291534 g
- Protein 0.723471875614638 g
- Saturated Fat 29.2276312871444 g
- Serving Size 1 1 Serving (84g)
- Sodium 327.589250416508 mg
- Sugar 1.34416687075185 g
- Trans Fat 3.24729375410577 g
- Calories 414 calories
Step-by-step
- Preheat oven to 350.
- Pat chicken Thighs dry and season with salt, pepper and Italian seasoning.
- Add butter and olive oil to oven proof skillet over medium heat.
- Add garlic cloves. (Lightly crushed cloves so they can be easily removed from the pan).
- When pan is hot add chicken skin side down.
- Sear until the chicken is brown and crispy. Turn chicken over once skin is crispy.
- Place skillet in the oven and back until chicken is down.
- When the chicken is done place on a plate and pour the mixture over the chicken and serve.
Surface moisture remains the primary enemy of a proper crust when searing poultry in a skillet. Patting bone-in chicken thighs thoroughly dry with paper towels prevents steam from forming between the skin and the hot metal surface, ensuring the rendering fat achieves direct, high-heat contact. This technique relies on combining butter and olive oil because the milk solids in butter add rich browning compounds while the higher smoke point of olive oil prevents those same solids from burning prematurely during the initial medium-heat phase. Crushing five garlic cloves rather than mincing them allows the aromatic oils to infuse the pan drippings without burning into bitter charcoal specks over thirty minutes of total preparation time. When working with oven-safe cast iron or heavy stainless steel, starting the meat skin-side down in a preheated pan ensures the skin adheres briefly, releases its natural fats, and browns evenly before flipping. While traditional preparations rely heavily on dairy fats and garlic, cooks avoiding lactose can substitute clarified butter or ghee entirely without sacrificing the fundamental thermal transfer needed for crisp skin. Finishing the cooking process inside an oven preheated to 350 degrees Fahrenheit gently cooks the interior meat to a safe internal temperature of 165 degrees Fahrenheit without scorching the exterior surface.
