If you also find chicken is blend, try this super quick and simple sautéed chicken thigh with pan sauce recipe!

Preparation List for Sautéed Chicken Thighs with Pan Sauce

• Servings: 4
• Cook Time: 20-30 minutes
• Ingredients:
  • 4 chicken thighs with bone and skin
  • 1 cup(240ml) low sodium chicken stock
  • 2 tablespoons(30g) unsalted butter
  • 2 tablespoon(30ml) olive oil
  • black pepper
  • salt

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Sautéed Chicken Thighs with Pan Sauce Recipe

• Remove Bone From Thighs (You can skip this step if you can get boneless thighs with skin). Take one of the thighs and place it skin side down. Take chef’s knife and cut along the length of the bone repeatedly until the length of the bone is visible (see top left picture). Begin to cut around the bone to remove the meat attached to it. Once you have worked all the way around the bone, you can remove the meat from each end of the bone, thus totally separating the bone from the meat as shown in the middle left picture. You should now have thigh meat with skin still attached and no bone. The thigh may have an uneven thickness (this makes pan cooking more difficult because some parts will cook faster than others). This uneven thickness can be addressed by moving the knife parallel to the thinner part of the meat, cutting into the thick part as seen the the bottom left picture. Cut part way through leaving some meat still attached. Now fold the cut flap over, as seen in the bottom right picture. The chicken thigh is now flat. Repeat this for remaining chicken thighs.

• Prepare Sauce by Deglazing Pan. Turn the heat down to low. Once the pan cools some (if you do not do this the pan will spit a lot), add the 1 cup(240ml) of low sodium chicken stock to the pan and turn the heat back up to medium. Using a spatula, scrape the burnt bits(fond) off the bottom of the pan. Allow the stock to reduce to about half. Once it reaches half, turn the heat off and mix the two tablespoons(30g) of unsalted butter into sauce. Serve sauce with the chicken. Serve with pesto (recipe here) and pasta.

• Serve. Pour the pan sauce with the chicken thigh. Serve with pesto (recipe here) and pasta. A nice and quick dinner is ready!