I’m a recent convert to the “pan sear ergo pan sauce” recipes. If you’re a fan of post-meal bread sauce-mopping, then this dinner comes with a full recomendation.
- 750g of chicken thighs
- 2 cloves of garlic (but let your spirit guide you for more) minced
- 1 onion, diced finely,
- 1 tsp of flour
- 100ml milk (oat milk works great)
- 400ml stock (vegetable or chicken)
- 20g of cold unsalted butter
- Preheat oven to 180 degrees
- Place a frying pan on a medium to high heat with a few teaspoons of olive oil.
- Season chicken thighs liberally with salt and pepper. You may have to spread out the thighs (cheeky) to flatten the skin.
- Lay the thighs into the frying pan, skin side down. Leave to crispen for 5 minutes.
- Transfer the chicken thighs to the oven tray and roast in the oven for 25 minutes. DO NOT, I repeat, DO NOT drain the frying pan. You are going to want to use all that amazing chicken flavour in the pan as the base of your pan sauce.
- Add your onions and garlic to the pan. Fry until translucent.
- Add the flour to the pan make a roux, before adding in the milk. Add in your stock and remove from the heat while whisking. Add Thyme and season.
- Add your cold butter to the sauce and whisk it into the pan sauce. The cold butter should thicken your sauce and give a really rich texture.
- Remove your chicken from the oven. You have two options here. a) Serve the chicken and drip over the sauce. b) Return the chicken to the pan, dress with thyme sprigs and take great Instagram shots. Remember to @tenementkitchen