The Best, Crispy, Succulent, Umami-Flavored Chicken Thighs – In Less Than An Hour
This headline may sound like an exaggeration, but it’s not. This recipe perfectly fuses the chicken’s flavor and texture with a deep-flavored, umami-rich broth. And the best part…actually the two best parts are: It tastes like you cooked this for four hours & it takes less than an hour from start to finish.
Servings: 2 (plus leftovers, maybe...)
Calories: 955kcal
Ingredients
- 4 chicken thighs (bone-in, skin on), about 1.5 pounds
- 3 tablespoons canola oil (or any neutral oil)
- 2 cups chicken stock
- ½ cup red wine
- 3 large tomatoes, chopped
- 1 small onion, chopped
- 10 ounces mushrooms, sliced
- 10 ounces fresh spinach, chopped
- 3 cloves garlic, finely chopped
- ½ jalapeño, finely sliced
- 1 teaspoon tomato paste
- ¼ teaspoon paprika
- Salt & freshly ground black pepper
Instructions
- Chop and slice all your veggies.
- Season the dry-patted chicken thighs with paprika, salt, & pepper, and heat 2 tablespoons oil in a Dutch oven over medium-high heat.4 chicken thighs (bone-in, skin on), about 1.5 pounds, ¼ teaspoon paprika, Salt & freshly ground black pepper, 3 tablespoons canola oil (or any neutral oil)
- Add the chicken thighs, skin down, and let them get crispy. The fat from under skin will render and help flavor the dish.
- After the skin is well browned (which took mine about three minutes), flip the thighs over and cook for another three minutes.
- Remove the thighs, scrape up the bits that are stuck to the pan, and add the remaining oil. Add the garlic and stir for 30 seconds. Add the jalapeño, mushrooms, onion, and tomato paste and keep stirring for another minute, then add the wine.½ cup red wine, 1 small onion, chopped, 10 ounces mushrooms, sliced, ½ jalapeño, finely sliced, 1 teaspoon tomato paste, 3 cloves garlic, finely chopped
- Put the chicken thighs back in the Dutch oven (skin side up) and add the tomatoes.3 large tomatoes, chopped
- Bring to a boil and add the chicken stock.2 cups chicken stock
- Reduce everything to a good simmer and cook with the lid off for about 20 minutes. If the liquid evaporates too quickly, add some more.
- Add the spinach for the last five minutes and taste the broth. It should taste absolutely tastebudilicious. If needed, add some more salt.10 ounces fresh spinach, chopped
- Serve in a soup plate, garnish with some basil or any other fresh herbs that happen to be hanging around the kitchen, and serve with your favorite grain.
Notes
Nutrition
Calories: 955kcal | Carbohydrates: 37g | Protein: 54g | Fat: 63g | Sodium: 678mg | Potassium: 2790mg | Fiber: 9g | Sugar: 17g | Vitamin A: 15854IU | Vitamin C: 90mg | Calcium: 220mg