Raise your hands if you live for crispy chicken skin!!!
Here’s a thing that is sad but true. Every time I make a mouthwatering, crispier-than-potato-chips chicken dinner Mr. Pedantic takes his butter knife and coyly pushes all of the skin off to the side.
What? I just don’t understand. I would cry were it not for the fact that as his forever dinner date, I happily sweep his delicious discards onto my own plate. This is marriage.
This particular chicken boasts the most incredible crispy skin. It also uses A LOT of garlic, but rather than being harsh and overpowering, the browned garlic cloves take on a creamy, subtle quality that I just adore.
I come from a family of white meat eaters only, and it took some persuasion to get my husband to hop on board with chicken thighs, but I love them so much!
The extra fat adds such great flavor and makes a Thursday night chicken dinner feel so much more luxurious.
In addition to garlic, our crispy chicken thighs are bathed in a thyme, white wine, and chicken broth medley that is thickened with a bit of cornstarch just at the end.
Can I just stick my entire face into this pan?
I mean, ew, but also…I want to.
Serve atop mashed potatoes, roasted potatoes, or if you’re feeling extra fancy, these brown butter mashed potatoes (YES!) and toss together a big green salad. September has been hot, rainy, humid, and not at all autumnal, but a dinner such as this cannot help but bring in a bit of cozy.
CRISPY GARLIC CHICKEN THIGHS with PAN GRAVY
3 tablespoons extra virgin olive oil
4 chicken thighs (approximately 2lbs)
freshly ground black pepper
20 garlic cloves
3 sprigs fresh thyme, leaves stripped from stems
1/2 cup white wine
1 cup chicken broth
2 tablespoons butter
1 tablespoon cornstarch
2 tablespoons water
Pat chicken thighs dry with a paper towel and cover the skin with a liberal sprinkling of kosher salt and black pepper.
Pour olive oil into a 12-inch, high-sided frying pan. Place the pan over medium high heat and add garlic, thyme, and chicken thighs (skin side down). Cook, stirring the garlic around in the pan every so often so that it browns evenly. Use tongs to check on the thighs every few minutes. Cook until the skin is very crisp and deep golden; about 7-8 minutes.
Flip the thighs and cook on the opposite sides, as before, continuing to stir the garlic every so often.
Check the temperature of the thighs with an instant read thermometer, making sure that it reads at or just above 165 degrees F.
Once both sides are evenly brown and crisp, remove the chicken from the pan and set on a large plate.
Pour white wine and chicken broth into the pan of simmering oil and use a metal spoon or spatula to scrape the bottom of the pan, pulling up any remaining brown bits. Drop in butter and allow the gravy to simmer for two minutes.
In the meantime, prepare a slurry by whisking together cornstarch and water in a small glass.
Slowly whisk the slurry into the gravy and cook for 1-2 minutes more; until the gravy has thickened slightly. Taste the gravy at this point and season to taste with salt and pepper.
Return the chicken thighs to the pan, skin-side-up, and simmer for one minute.
Remove from heat and serve over mashed potatoes.