This recipe promises juicy, flavorful chicken thighs with the brownest, crispiest, salty skin. Since it is made in the oven, you can skip the greasy stovetop splatter.
6-8chicken thighs (skin-on, bone in), trimmed of excess fat
1 ½ cups (355mL) buttermilk
1 tablespoon (20g) kosher salt
Freshly ground black pepper
2 tablespoons (30g) butter
1 tablespoon olive oil
3shallots, sliced
3 cloves minced garlic
Fresh thyme from two sprigs, or ½ teaspoon dried thyme
3 tablespoons (25g) flour
2 cups (475mL) dry white wine (if you prefer not to use wine, you can substitute chicken stock)
1 cup (235mL) chicken stock
1 teaspoon Dijon mustard
1 pint (340g) whole cherry tomatoes
1 tablespoon chopped parsley
2 cups (500g) cooked white rice or fettucine
Step by Step Instructions
Step 1
Place the chicken in a freezer bag. Mix the buttermilk and salt together until salt dissolves, and add to the freezer bag, pressing out the air. (You can do this in a dish, but the bag helps ensure that the brine is distributed evenly). Place the freezer bag on a sheet tray on the lowest level of your refrigerator (should it leak, you don’t want raw poultry juices to drip down contaminate items on lower shelves). Let the chicken brine for at least 8 hours, or overnight.
Step 2
When you are ready to cook, preheat your oven to 425ºF (220ºC). If you have a convection oven, use the convection bake setting and reduce heat to 400ºF (200ºC)
Remove the chicken from its bag and pat dry with a paper towel. Line a sheet pan with foil, and place the chicken skin-side up on a wire rack. Season with freshly ground black pepper. Bake for 30 minutes (skin will be brown and crispy).
Step 3
While the chicken is baking, start the sauce. In a wide, deep saucepan, heat the butter and olive oil over medium heat until hot. Add the shallots, tomatoes, garlic, and thyme, and saute for 5-7 minutes or until shallots are translucent. Stir in the flour, and let it brown.
Step 4
Deglaze the pan with the white wine or stock, and increase the heat to high for 2 minutes while stirring. Add the stock, whisk in mustard, reduce heat to medium-low, and season lightly with salt and pepper. Simmer gently for 10-15 minutes, or until the tomatoes begin to soften (some may burst). Stir occasionally to ensure sauce does not stick or burn.
Step 5
When the chicken is done, place the thighs skin-side up in the skillet. The sauce should not quite cover the chicken. Simmer gently for 3-5 minutes. Remove from heat, and sprinkle with fresh parsley. Serve with white rice or pasta.