Crispy Chicken Thighs with Sherry Butter Sauce

Pan-seared bone-in chicken thighs with baby spinach and tomatoes in a sherry butter sauce.

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20 people Yepped this recipe

servings: 3

total time: 1 hour

added on 04/17/2020

recipe by: Rae

INGREDIENTS

CONVERSION CALCULATOR

Generously season the chicken thighs with salt and pepper then place the thighs skin-side down into a large cast-iron pan.
Cover the chicken with a piece of aluminum foil then place a heavy pan or other object, such as a dutch oven, on top of the foil as a weight.
Turn heat to medium-low and cook until the skin of the chicken thighs are brown and crispy, 20 to 30 minutes.
Flip chicken thighs over and cook, this time uncovered, for 10 to 15 minutes or until the chicken is cooked through (165°F internal temperature).
Remove the chicken from the pan and set aside.
Drain all but 1 TBSP of fat from the pan.
Add the shallot to the pan over medium heat and stir until it is softened, 1 to 2 minutes.
Add the sherry to the pan and scrape up all the cooked bits from the bottom of the pan then cook until the sherry has reduced by half.
Add the spinach and tomatoes and cook until just wilted, 2 to 3 minutes.
10 Add the heavy cream and reduce until golden color, about 2 minutes.
Turn off the heat then whisk in the butter, a couple chunks at a time, and continue until all the butter had been incorporated.
Season the sauce with salt and pepper to taste.
Serve the chicken thighs with spinach, tomatoes, and sauce.