MY “LAZY GIRL” CHICKEN THIGHS

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on; about 1.5 lb total)
• 1 tsp Kosher Salt (adjust to taste)
• ½ tsp Freshly Ground Black Pepper (coarse grind preferred)
• ½ cup Low‑Sodium Chicken Broth (use broth that foams when heated for best deglaze)

Instructions

1. Pat and Season Chicken

   Pat the chicken thighs dry with paper towels, then sprinkle both sides evenly with salt and pepper.

   Time: PT2M

2. Preheat Skillet

   Place the cast‑iron skillet over medium‑high heat and let it heat for about 5 minutes until a few drops of water sizzle and evaporate immediately.

   Time: PT5M

3. Sear First Side

   Lay the thighs skin‑side down in the dry skillet. Cook undisturbed for 8 minutes, allowing a deep orange‑gold crust to form.

   Time: PT8M

4. Flip and Finish Cooking

   Using tongs, flip the thighs and cook the flesh side for another 6 minutes, or until the internal temperature reaches 165 °F (74 °C).

   Time: PT6M

   Temperature: 165°F

5. Deglaze and Reduce

   Pour the ½ cup chicken broth into the pan, scraping up the browned bits (fond). Reduce the liquid over medium heat for 4 minutes until it thickens into a glossy, slightly syrupy sauce.

   Time: PT4M

6. Rest and Serve

   Transfer the thighs to a plate, spoon the reduced broth over them, and let rest for 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

25 g

Carbohydrates

2 g

Fat

20 g

Fiber

0 g