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Ingredients
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1 stick butter, softened
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1 large shallot, minced
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2 tablespoons chopped fresh parsley
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1 clove garlic, crushed
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½ teaspoon salt
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½ teaspoon ground black pepper
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1 ½ tablespoons soy sauce
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1 ½ tablespoons red wine
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1 tablespoon white sugar
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6 bone-in, skin-on chicken thighs, excess fat trimmed
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salt and ground black pepper to taste
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1 tablespoon olive oil
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2 cups chicken stock
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar; mix well.
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Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat.
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Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce.
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Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Cook's Note:
My cooking times may seem high, but being a mom, my motto when cooking chicken is better safe than sorry. You can use breasts or boneless thighs for a quicker cook.
Nutrition Facts (per serving)
336 | Calories |
26g | Fat |
5g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 336 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 12g | 62% |
Cholesterol 111mg | 37% |
Sodium 850mg | 37% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 0g | 1% |
Total Sugars 3g | |
Protein 20g | 40% |
Vitamin C 3mg | 3% |
Calcium 24mg | 2% |
Iron 1mg | 8% |
Potassium 242mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.