Description
How to make juicy Nigella Chicken Thighs with aromatic herbs and a rich pan sauce that your family will love.
Ingredients
Scale
- Main Components:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- Aromatic Herbs & Flavor Builders:
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 lemon, half thinly sliced, half juiced
- 1 tablespoon Dijon mustard
- 2 tablespoons unsalted butter
- Seasonings & Spices:
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon smoked paprika
- Finishing Touch:
- 2 tablespoons fresh parsley, chopped
Instructions
- Season Chicken: Pat chicken thighs dry. Rub them with olive oil, kosher salt, black pepper, and smoked paprika. Finely chop the onion and mince garlic, setting aside for later use. This ensures flavorful Nigella Chicken Thighs.
- Sauté Aromatics: Heat olive oil in an oven-safe skillet over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic for one minute until fragrant.
- Sear Chicken: Push onions and garlic to the side. Place the seasoned chicken thighs skin-side down in the hot skillet. Sear until the skin is golden brown and crispy, about 6-8 minutes. Flip and sear for another 2-3 minutes.
- Bake Thighs: Deglaze the pan with white wine, scraping up any browned bits. Add chicken broth, rosemary, thyme, and lemon slices. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 30-35 minutes.
- Finish Sauce: Remove chicken from the skillet and set aside. Stir Dijon mustard and butter into the pan sauce until emulsified and slightly thickened. Squeeze in lemon juice. Taste and adjust seasoning for these delicious Nigella Chicken Thighs.
- Garnish & Serve: Return the Nigella Chicken Thighs to the skillet, spooning the rich pan sauce over them. Garnish generously with fresh chopped parsley. Serve immediately with your favorite sides for a comforting and satisfying meal.
Notes
Pat chicken thighs thoroughly dry before searing for crispy, golden skin.
Store cooled Nigella Chicken Thighs in an airtight container in the refrigerator for up to 3-4 days.
Chicken broth is a good substitute for dry white wine, though the pan sauce will be slightly less complex.
Serve hot, fresh from the skillet, ideally with mashed potatoes or crusty bread to soak up the rich sauce.
Rest chicken thighs 5-10 minutes after baking; this ensures supremely juicy and tender meat every time.
**Allergy Information:** Dairy