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Bobby Flay’s Chicken Thighs

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Deliciously rich and comforting chicken thighs cooked in a creamy sauce with sautéed shallots and garlic.

Ingredients

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  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika (smoked paprika optional)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 tablespoon butter
  • 1 small shallot (finely minced, about 2 tablespoons)
  • 3 cloves garlic (minced)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 sprigs fresh thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup heavy cream
  • Fresh parsley (chopped for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with garlic powder, onion powder, paprika, salt, and pepper.
  2. Heat olive oil in a cast iron skillet over medium heat. Arrange the chicken thighs skin-side down and sear for 7-8 minutes until golden brown.
  3. Flip the chicken and continue cooking for another 10-12 minutes until the internal temperature reaches 165°F. Transfer the chicken to a plate and cover with foil.
  4. In the same skillet, add butter and melt. Sauté minced shallot and garlic for about 1 minute until fragrant.
  5. Pour in chicken broth and fresh lemon juice, adding thyme and crushed red pepper flakes. Scrape browned bits for flavor.
  6. Lower heat and stir in heavy cream, letting it simmer for 5-6 minutes until the sauce thickens.
  7. Return the chicken to the skillet, spoon sauce over the top, garnish with parsley, and serve hot.

Notes

Ensure a good sear for a perfect crust. Adjust sauce flavors to your taste. Don’t rush the sauce to develop the best texture.

Nutrition

Find it online: https://www.topchoicerecipes.com/bobby-flays-chicken-thighs-2/