Crispy Chicken Thighs with White Wine-butter Sauce and Vegetables


Building incredible flavor in a single skillet is one of the smart tricks pro cooks use to get food on the table fast. That said, you’ll actually need 2 skillets—a 12-inch nonstick for cooking and a 10-inch cast-iron for weight—to make this fabulous chicken-under-a-brick inspired dinner. The heavy cast-iron acts as your “brick,” which is essential to getting glorious crispy skin and helps speed up the cooking. You could also use a large brick or tile wrapped in aluminum foil for the same effect. The result is super juicy chicken, with ridiculously crisp skin, ready in a fraction of the time it would typically take to cook whole chicken thighs on the stovetop. While this chicken skillet supper is an exceptionally elegant weeknight meal, the weighted cooking method is a great technique that you can use for a wide variety of chicken dishes, like this Single-Skillet Crispy Chicken Caprese Dinner. You can serve these glorious thighs and crisp-tender veggies alongside your favorite starch to round out the pate. We particularly love this entree with simple boiled or roasted red potatoes, as they are perfect for soaking up the rich, butter white wine sauce.

What you will need

8 bone-in, skin-on chicken thighs (about 3 lb.)

1 teaspoon kosher salt

1 teaspoon black pepper

2 tablespoons olive oil

1 lemon, cut crosswise into 4 thick rounds

8 ounces haricots verts (French green beans)

5 small carrots (about 5 1/2 oz.), cut diagonally into 1/4-in.-thick slices (about 2 1/2 cups)

2 medium shallots, thinly sliced

1 cup white wine, divided

1 cup chicken stock, divided

1 tablespoon Dijon mustard

1 tablespoon honey

1/2 cup (4 oz.) cold unsalted butter, cut into cubes

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh flat-leaf parsley

Cooked potatoes, rice, or pasta


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