Crispy Chicken Thighs with Sherry Butter Sauce
Pan seared chicken thighs with a spinach and tomatoes in a sherry butter sauce.
servings: 3
total time: 1 hour
recipe by: Rae
Ingredients
- 6 chicken thighs, bone in skin on
- kosher salt
- ground black pepper
- 1 shallot, chopped
- 8 ounces grape tomatoes
- 5 ounces fresh baby spinach
- 1/4 cup sherry wine
- 1/2 cup heavy cream
- 1 stick (8 TBSP) butter, cut into small chunks
Cool Tools For Your Kitchen
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Utopia Pre-Seasoned Cast-Iron Skillet - SEE ON AMAZON
Lodge Enameled Dutch Oven - SEE ON AMAZON
Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
Lodge Cast-Iron Reversible Griddle - SEE ON AMAZON
OXO Good Grips Wooden Spatula - SEE ON AMAZON
Dexter-Russel Slotted Fish Turner - SEE ON AMAZON
OXO Good Grips Meat Tenderizer - SEE ON AMAZON
Royal Extra-Large Bamboo Cutting Board - SEE ON AMAZON
Stainless Steel Kitchen Tongs - SEE MORE
Directions
- Liberally season the chicken thighs with salt and pepper. Place the thighs skin-side down in a cast-iron pan. Cover the pan with foil and place a heavy pan, 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, 20-30 minutes.
- Flip chicken over and cook, this time uncovered, for 10-15 minutes or until chicken registers 165° F. Remove chicken and set aside. Drain all but 1 tablespoon of grease from the pan.
- Add the shallot to the pan over medium heat and stir until it is softened, 1-2 minutes. Add the sherry and scrape up all the cooked bits from the bottom of the pan. Cook until the sherry has reduced by half. Add the spinach and tomatoes and cook until just wilted, 2-3 minutes.
- Add the heavy cream and reduce until golden color about 2 minutes. Turn off the heat. Whisk in the butter a couple chunks at a time and continue until all the butter had been added. Taste and season with salt and pepper.
- Serve the chicken thighs with spinach, tomatoes, and sauce.
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