Yields:
4
Prep Time:
10 mins
Total Time:
35 mins
Jump to recipeDig into juicy chicken thighs in a sweet-and-spicy sauce.
Advertisement - Continue Reading Below
Ingredients
- 8
boneless chicken thighs
kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
- 3
cloves garlic, minced
- 1
onion, chopped
- 1/2 cup
dry white wine, such as Sauvignon Blanc
- 1 cup
low-sodium chicken stock
- 1/4 cup
sriracha
- 1 Tbsp.
soy sauce
- 1/2 cup
honey
- 1
head broccoli, cut into large florets
- 1/4 cup
chopped parsley
Directions
- Step 1Preheat oven to 475°. Preheat large skillet on high heat. Rinse chicken and pat dry thoroughly, then season with salt and pepper. Drizzle olive oil in the skillet and sear chicken skin-side down until skin is crisp and deep golden brown, about 5 minutes. Transfer to a dish skin-side up and set aside.
- Step 2Reduce skillet to medium heat; add garlic, onion, salt, and pepper and cook for 1 minute. Deglaze pan with white wine using a wooden spoon to scrape bottom of pan, then add chicken stock, Sriracha, soy sauce, and honey. Stir well and place chicken skin side up in a single layer in the skillet. Add broccoli florets. Bake until chicken is cooked through, 18 to 20 minutes.
- Step 3Garnish with parsley and serve immediately.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below