I’m speaking out today in defense of thighs. Chicken thighs. If you are uninitiated, you are missing out on the most flavorful, juicy, delicious part of the humble chicken! Sure, it’s not as lean as the ever-popular chicken breast, but what a respite it is from that dry, bland, boring old cut!
The key to really awesome chicken thighs is getting the skin crispy, while braising the meat for maximum flavor. Another great side benefit of this method is that it’s a nice rustic one pot wonder, leaving you with fewer dishes to do! (My husband applauds from the sidelines…) Chicken thighs are also easy on the budget, so a great choice for family style/group dinner meals.
I made this based on a few other recipes I read, but went with apple cider vinegar because my husband loves it and always says “It smells like EASTER!” any time I make stuff with ACV. The tartness is not super pronounced in the meat, but is a great balancing flavor in the sauce and on the carrots.
- 4-6 chicken thighs with skin on
- 4 carrots
- 1 large onion
- 4 cloves garlic
- 1 TB almond flour or reg flour
- 1 tsp dried thyme or 2 sprigs fresh thyme
- 1 cup apple cider vinegar
- 2.5 cups chicken broth
- 1 TB butter
- 1 bunch cilantro. Parsley works too.
- Olive oil, salt, pepper
- Heat the oven to 400 degrees
- Pat the thighs dry with a paper towel and season all sides with salt & pepper
- Heat 2-3 TB olive oil in a heavy bottomed pan
- Carefully place thighs skin side down once the oil is starting to shimmer. Cook for 5-7 minutes until the skin is golden brown.
- While browning the skin, chop the carrots in ½ inc slices, slice the onions into half rounds, smash the garlic, finely chop the cilantro.
- Flip the chicken over and sear for another 3 minutes and remove to a plate to rest.
- Pour off all but about 2 TB of the fat in the pan. Add the onions and carrots and cook, stirring to pick up any browned chicken bits about 3 minutes on LOW.
- Add the garlic & butter and cook another 2 minutes.
- Add the almond flour and stir to coat and cook another minute.
- Add the apple cider vinegar and thyme and bring to a simmer.
- Nestle the thighs back into the pot. Pour in about 2.5 cups of chicken broth – just enough to cover all of the thighs EXCEPT the skin. You want to keep the skin crispy!
- Place the uncovered pan into the oven and cook for 45 min – 1 hour.
- Check half way through and add more broth if it’s looking dry.
- Remove from oven and remove chicken thighs to a plate. Place pan on stove and heat up again. Taste and add salt as needed.
- To serve, place rice/couscous/cauliflower rice on a plate and spoon some sauce and veggies on top. Place chicken thigh on top and garnish with chopped cilantro.