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Garlicky Bourbon Chicken Thighs
INGREDIENTS
2 tbsp. unsalted butter
extra-virgin olive oil
2 lb. bone-in skin-on chicken thighs, patted dry with paper towels
Kosher salt
Freshly ground black pepper
6 garlic cloves, minced
1 large onion, sliced
1 c. bourbon
2 1/2 c. low-sodium chicken broth
1 c. frozen peas
2 tbsp. freshly chopped parsley
In a large skillet over medium-high heat, melt 1 tablespoon each butter and oil. Season chicken thighs with salt and pepper.
Sear chicken skin-side down until golden, about 5 minutes, then flip and cook 2 minutes more. Transfer to a plate.
Add remaining tablespoon butter to skillet and let melt. Add garlic and onions and cook until just soft, about 3 minutes. Add bourbon and chicken broth and simmer 5 minutes. Season with salt and pepper and return chicken skin side up. Simmer until chicken is cooked through and sauce is thickened, about 15 to 20 minutes.
Add peas to skillet and cook until warmed through, 2 minutes.
Garnish with parsley before serving.
INGREDIENTS
2 tbsp. unsalted butter
extra-virgin olive oil
2 lb. bone-in skin-on chicken thighs, patted dry with paper towels
Kosher salt
Freshly ground black pepper
6 garlic cloves, minced
1 large onion, sliced
1 c. bourbon
2 1/2 c. low-sodium chicken broth
1 c. frozen peas
2 tbsp. freshly chopped parsley
In a large skillet over medium-high heat, melt 1 tablespoon each butter and oil. Season chicken thighs with salt and pepper.
Sear chicken skin-side down until golden, about 5 minutes, then flip and cook 2 minutes more. Transfer to a plate.
Add remaining tablespoon butter to skillet and let melt. Add garlic and onions and cook until just soft, about 3 minutes. Add bourbon and chicken broth and simmer 5 minutes. Season with salt and pepper and return chicken skin side up. Simmer until chicken is cooked through and sauce is thickened, about 15 to 20 minutes.
Add peas to skillet and cook until warmed through, 2 minutes.
Garnish with parsley before serving.
