Chicken thighs in a frying pan
5 servings
20 minutes
Chicken thighs in a skillet are a simple yet delightful dish of European cuisine that captivates with its rich flavor palette. Juicy chicken infused with the aroma of garlic and Italian spices develops an appetizing golden crust. The history of such recipes traces back to traditional village kitchens in Europe, where simple ingredients and rich flavors were valued. The ease of preparation makes it an excellent choice for family dinners or friendly gatherings. Garnishing with parsley adds freshness, while butter adds tenderness. This dish pairs harmoniously with vegetables, mashed potatoes, or crispy baguette, allowing one to savor every bite and immerse in the atmosphere of home comfort.
1
Wash the chicken thighs without bones and skin, then pat them dry with paper towels and sprinkle salt and ground pepper on both sides.
- Boneless chicken thigh fillet: 5 piece
- Salt: to taste
- Ground black pepper: to taste
2
Heat a pan with vegetable oil, then add the meat. Fry the thighs for 5-7 minutes on each side.
- Vegetable oil: 1 tablespoon
3
Transfer the cooked thighs to a plate and return the skillet to the heat. Add minced garlic and Italian spices to the skillet and sauté for 1-2 minutes.
- Garlic: 2 cloves
- Italian seasoning: 0.5 tablespoon
4
Pour in the chicken broth and thoroughly scrape the bottom with a spatula, simmer the broth for about 5 minutes.
- Chicken broth: 0.5 glass
5
Put a piece of butter in the pan and stir until it melts, then remove the pan from the heat.
- Butter: 1 tablespoon
6
Return the fried thighs to the pan and mix gently, garnish with parsley, and serve at the table.
- Boneless chicken thigh fillet: 5 piece
