How to Make Award-winning Tomatoey/Brothy/Lemony/Herby/Crispy Chicken Thighs

Tomatoey/Brothy/Lemony/Herby/Crispy Chicken Thighs.

Tomatoey/Brothy/Lemony/Herby/Crispy Chicken Thighs

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, tomatoey/brothy/lemony/herby/crispy chicken thighs. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Tomatoey/Brothy/Lemony/Herby/Crispy Chicken Thighs is one of the most favored of recent trending meals on earth. It's easy, it's fast, it tastes delicious. It is enjoyed by millions daily. Tomatoey/Brothy/Lemony/Herby/Crispy Chicken Thighs is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have tomatoey/brothy/lemony/herby/crispy chicken thighs using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tomatoey/Brothy/Lemony/Herby/Crispy Chicken Thighs:

{Make ready of Chicken Thighs.
{Take of Chicken stock.
{Get of white wine.
{Make ready of yellow onion diced.
{Get of garlic chopped.
{Prepare of chopped parsley, more for finishing.
{Prepare of thyme.
{Get of rosemary.
{Prepare of cherry or grape tomatoes.
{Make ready of olive oil.
{Get of lemon juice.
{Get of Zest of half a lemon.
{Take of Salt.
{Get of Pepper.
{Take of Garlic powder.
{Get of Fish sauce (optional).
{Prepare of Flaky sea salt.

Instructions to make Tomatoey/Brothy/Lemony/Herby/Crispy Chicken Thighs:

Season chicken thighs liberally with salt pepper garlic..
Preheat oven to 375°. Heat a large oven safe pan with sides on medium heat with the olive oil. Place chicken in the pan skin side down The pan does not need to be ripping hot when the chicken goes in. Cook until well browned and the skin is very crispy. Flip chicken and cook for another couple minutes to get a little color. Remove chicken and set aside..
If there is a lot of rendered chicken fat remove all but 2 tbsp. Add diced onions and cook for 2 minutes. Add garlic and cook for another two minutes. Until onions and garlic have softened.
Add all the tomatoes and lightly smash about half of them keeping the rest intact. Cook for another 3 minutes. Add wine, bring to a heavy simmer and scrape any bits from the bottom of the pan. Add parsley, thyme, rosemary, and let wine reduce with the tomato liquid for a few minutes until reduced by 1/3-1/2..
Add chicken stock and lemon juice. Bring back to a simmer and let simmer for 5 minutes. Add salt and pepper to taste. If the liquid is leaning too heavy on the acidic side add a few dashes of fish sauce to balance with savoriness..
Add the chicken thighs back in skin side up. The liquid should come up a good portion of the sides of the chicken but not cover the skin. Place the pan in the oven for about 15 minutes or until the chicken thighs have reached temp..
Remove the pan from the oven and let everything settle for 5-10 minutes. Top with additional parsley, lemon zest and flaky sea salt. Serve with rice to soak up the sauce..

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