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Nigella Chicken Thighs

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A simple yet rewarding recipe for succulent chicken thighs cooked to perfection with a creamy sauce.

Ingredients

Scale
  • 1 ½ pounds boneless chicken thighs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • Kosher salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small shallot, minced
  • 3 cloves garlic, minced
  • ½ cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 sprigs fresh thyme
  • ¼ teaspoon crushed red pepper flakes
  • ⅓ cup heavy cream
  • Freshly chopped parsley for garnish

Instructions

  1. Pat the chicken thighs dry with a paper towel. In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning all over the chicken thighs, ensuring even coverage.
  2. Heat a large cast iron skillet over medium heat and add the olive oil.
  3. Once the skillet is hot, place the chicken thighs skin side down and cook for about 5 minutes until the skin is crispy. Flip the chicken and cook for another 8-10 minutes until the internal temperature reaches 74°C (165°F). Transfer the chicken to a plate.
  4. In the same skillet, add the butter, minced shallot, and garlic. Sauté for 1 minute until fragrant.
  5. Stir in the chicken broth, lemon juice, fresh thyme, and crushed red pepper flakes. Reduce heat to low and mix in the heavy cream, allowing the sauce to simmer for about 5 minutes until it thickens slightly.
  6. Return the chicken to the skillet with the sauce, ensuring it’s fully coated. Garnish with freshly chopped parsley and serve warm.

Notes

Let the chicken rest before cooking for even cooking. Use a meat thermometer to ensure optimal tenderness.

Nutrition

Find it online: https://sousviderecipe.com/nigella-chicken-thighs-recipe/