Nigella Chicken Thighs
A comforting dish of chicken thighs enveloped in a rich and creamy sauce, perfect for any gathering or casual dinner.
Ingredients
For the Chicken
- 1.5 pounds boneless chicken thighs Pat dry for best results
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- Kosher salt and black pepper to taste
- 2 tablespoons olive oil
For the Sauce
- 1 tablespoon butter
- 1 small shallot, minced
- 3 cloves garlic, minced
- 0.5 cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- 0.25 teaspoon crushed red pepper flakes
- 0.33 cup heavy cream
- Freshly chopped parsley for garnish
Instructions
Preparation
- Pat the chicken thighs dry with a paper towel.
- In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper.
- Rub the seasoning mixture all over the chicken thighs, on both sides.
Cooking
- Heat a large cast iron skillet over medium heat and add the olive oil.
- Place the chicken thighs skin side down in the hot skillet and cook for about 5 minutes, or until the skin is crispy.
- Flip the chicken and cook for another 8-10 minutes, or until the internal temperature reaches 74°C (165°F).
- Transfer the chicken to a plate.
Making the Sauce
- In the same skillet, add the butter, minced shallot, and garlic. Cook for 1 minute until fragrant.
- Stir in the chicken broth, lemon juice, fresh thyme, and red pepper flakes.
- Reduce the heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
Finishing the Dish
- Return the chicken to the skillet with the sauce.
- Garnish with freshly chopped parsley.
- Serve the chicken warm, with the creamy sauce poured over the top.
Notes
You can adjust seasonings to taste. Marinating the chicken can deepen flavors.