Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, tomatoey/brothy/lemony/herby/crispy chicken thighs. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Tomatoey/Brothy/Lemony/Herby/Crispy Chicken Thighs is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Tomatoey/Brothy/Lemony/Herby/Crispy Chicken Thighs is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have tomatoey/brothy/lemony/herby/crispy chicken thighs using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tomatoey/Brothy/Lemony/Herby/Crispy Chicken Thighs:

1. Prepare 6 Chicken Thighs
2. Prepare 2 Cups Chicken stock
3. Make ready 1 cup white wine
4. Make ready 1/2 yellow onion diced
5. Take 4 cloves garlic chopped
6. Prepare 1/4 cup chopped parsley, more for finishing
7. Make ready 10 sprigs thyme
8. Prepare 4 sprigs rosemary
9. Make ready 2 cups cherry or grape tomatoes
10. Take 2 tbsp olive oil
11. Get 1/4 cup lemon juice
12. Prepare Zest of half a lemon
13. Make ready Salt
14. Get Pepper
15. Prepare Garlic powder
16. Take Fish sauce (optional)
17. Get Flaky sea salt

Steps to make Tomatoey/Brothy/Lemony/Herby/Crispy Chicken Thighs:

1. Season chicken thighs liberally with salt pepper garlic.
2. Preheat oven to 375°. Heat a large oven safe pan with sides on medium heat with the olive oil. Place chicken in the pan skin side down The pan does not need to be ripping hot when the chicken goes in. Cook until well browned and the skin is very crispy. Flip chicken and cook for another couple minutes to get a little color. Remove chicken and set aside.
3. If there is a lot of rendered chicken fat remove all but 2 tbsp. Add diced onions and cook for 2 minutes. Add garlic and cook for another two minutes. Until onions and garlic have softened
4. Add all the tomatoes and lightly smash about half of them keeping the rest intact. Cook for another 3 minutes. Add wine, bring to a heavy simmer and scrape any bits from the bottom of the pan. Add parsley, thyme, rosemary, and let wine reduce with the tomato liquid for a few minutes until reduced by 1/3-1/2.
5. Add chicken stock and lemon juice. Bring back to a simmer and let simmer for 5 minutes. Add salt and pepper to taste. If the liquid is leaning too heavy on the acidic side add a few dashes of fish sauce to balance with savoriness.
6. Add the chicken thighs back in skin side up. The liquid should come up a good portion of the sides of the chicken but not cover the skin. Place the pan in the oven for about 15 minutes or until the chicken thighs have reached temp.
7. Remove the pan from the oven and let everything settle for 5-10 minutes. Top with additional parsley, lemon zest and flaky sea salt. Serve with rice to soak up the sauce.

So that’s going to wrap this up for this special food tomatoey/brothy/lemony/herby/crispy chicken thighs recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!