Bobby Flay Chicken Thighs with Creamy Garlic Sauce Recipe
This dish is a bold and savory masterpiece. It is very rich, aromatic, and deeply satisfying.
Equipment
- Large cast-iron skillet
- Measuring cups
- Tongs
- Sharp knife
- Cutting board
- Whisk
- Oven mitts
- Small bowl
Ingredients
- 4 large CHICKEN THIGHS
- 6 cloves GARLIC
- 1/2 cup HEAVY CREAM
- 1/2 cup CHICKEN BROTH
- 2 tbsp OLIVE OIL
- 2 sprigs FRESH THYME
- 2 tbsp UNSALTED BUTTER
- 1/2 tsp SALT
- 1/2 tsp BLACK PEPPER
Instructions
Season the Chicken
- Pat the chicken thighs very dry with a towel. Sprinkle both sides with plenty of salt and pepper. This helps the skin get very dark and crunchy.
Sear the Skin
- Put the olive oil in a hot iron skillet. Place chicken skin-side down in the hot oil. Cook for eight minutes until the skin is golden.
Flip and Finish
- Flip the chicken over to the other side now. Cook for another five minutes until fully done. Remove the chicken and set it on a plate.
Sauté the Garlic
- Add the butter and minced garlic to the skillet. Cook for one minute until it smells very sweet. Do not let the garlic turn dark or bitter.
Simmer the Sauce
- Pour in the chicken broth and the heavy cream. Add the fresh thyme leaves and stir them well. Let the sauce bubble until it gets very thick.
Combine and Serve
- Put the chicken back into the creamy garlic sauce. Spoon the sauce over the crispy skin right away. Serve it hot while the sauce is still velvety.
Notes
➜ Dry the chicken skin well for the best crunch.
➜ Use fresh garlic instead of the jarred kind.
➜ Do not crowd the pan while searing the meat.
➜ Use a meat thermometer to check for 165 degrees.
➜ Let the sauce thicken slowly on a low heat.
➜ Garnish with extra thyme for a fresh green look.