This is a great work night dinner because the chicken thighs cook in less than 30 minutes. Once you master this technique, you can substitute different herbs and create your own signature dish. In place of the thyme and sage try rosemary with garlic or sprinkle the breasts with paprika. The options are endless!
Pan Seared Chicken Thighs with Thyme and Sage Sauce
1 bunch carrots with stems and leaves
4 chicken thighs with skin and bones
Kosher salt and freshly ground pepper
1/2 cup sweet onion, 1/4 inch dice
1 cup chicken stock
1/3 cup whipping cream
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
Preheat oven to 400 degrees F. Trim carrot tops leaving stems three inches long. Peel carrots then wash. Steam carrots until tender while you cook the chicken. Season chicken thighs with salt and pepper. Heat a large oven safe skillet over high heat until screaming hot. Add enough oil to coat the pan. When oil ripples add chicken, skin side down. Sear and don’t move chicken for 4 to 5 minutes. Make sure the skin is golden brown before proceeding with the recipe. Sprinkle onion in skillet between thighs. Place pan in oven and bake for 10-12 minutes or until thighs are 165 degrees F. Remove pan from oven.
Place thighs, uncovered, on a plate skin side up to rest while you make the sauce (Uncovered so the skin will stay crisp). Return skillet to stove over medium high heat. Add chicken stock. Deglaze pan, scraping brown bits from the bottom of the pan. Reduce stock in volume to 1/2 cup. Add whipping cream and fresh herbs. Continue stirring and cook for 1 minute to thicken sauce. Plate chicken and sauce on a platter. Garnish with steamed carrots. Enjoy!
Published in The News and Neighbor on November 9, 2013