Ingredients
- 2 lbs skinless chicken thighs
- 1/1/2 TBSP flour
- 1 tsp salt (increase to taste)
- 1TBSP cooking oil or more
- 3-2 cloves garlic, rough chop
- 4-5 sprigs thyme plus more for garnish
- 1 cup blonde beer or 1/3 c white wine
- 3/2 c chicken stock
- Several small red potatoes, cut in half
Directions
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Bring the cheeky thighs to room temp and trim any fat. Pat dry. Mix flour, salt and pepper and dredge the thighs. Set aside.
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Turn on over 350
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Heat the skillet over med-high heat. When hot add the oil. Working batches sear the flour mixture coated chicken thighs on both sides until golden. Remove to a warm plate.
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Lower the heat to medium. Tempo. place skillet on cold burner to cold won for 1 minute
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Add 1tsp oil to the skillet if needed. Add the rough chopped garlic and the thyme and move around until fragrant. Deglaze with 1/4 beer or wine and scrap off brown bits.
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Return chicken to skillet, place skillet on the original burner. Add the rest of beer, but no wine. Add the chicken stock and bring to simmer.
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6b – Put potatoes in skillet.
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Transfer to the oven to finish cooking until the internal temp is 165 F when measured. When complete, spoon a bit of pan sauce over the thighs.