Making this Right Now
Try this Making this Right Now recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 2 tablespoons olive oil
- salt
- ground black pepper
- 1 teaspoon sugar
- 3/4 cup chicken broth
- 1 1/2 lbs chicken thighs deboned but skin-on
- 12 cloves garlic peeled
- 1/4 cup whipping cream
- 1/2 small lemon cut into slices
- 1/4 teaspoon cayenne pepper
- 1/4 cup white wine or japanese cooking sake
- 2 tablespoon mirin optional
- 1/8 teaspoon salt or to taste
- 1 teaspoon chopped italian parsley leaves
- Carbohydrate 12.8098712503538 g
- Cholesterol 1282.07638621737 mg
- Fat 254.880787145086 g
- Fiber 0.974462469100952 g
- Protein 291.31394219876 g
- Saturated Fat 73.9309445256202 g
- Serving Size 1 1 recipe (1662g)
- Sodium 2336.08480180488 mg
- Sugar 11.8354087812528 g
- Trans Fat 18.9262392549203 g
- Calories 3581 calories
I just came across this amazing recipe for Making this Right Now, and I couldn't wait to share it with you! It's so simple to make, yet so flavorful and satisfying. I love that it uses everyday ingredients that I already have on hand, so I can whip it up anytime I'm craving something delicious.
The best part about this recipe is that it's so versatile. You can add or remove ingredients to suit your own taste. For example, if you don't have chicken thighs, you can use chicken breasts instead. Or, if you don't have whipping cream, you can use milk or even yogurt. And if you're not a fan of spicy food, you can omit the cayenne pepper altogether. No matter how you make it, this recipe is sure to be a hit with your family and friends.
Step-by-step
- 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.
