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boneless chicken thighs - bold and crispy

dclarkabal
a great week night meal full of flavor
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Servings 6 people

Ingredients
  

  • 6-8 boneless skinless chicken thighs
  • 1 tablespoon olive oil food coooking

spice rub

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • pinch Cajun seasoning or more to your liking

sauce

  • 2 tablespoons butter
  • 4 cloves garlic minced
  • ¼ cup dry white wine
  • ½ cup chicken broth

Instructions
 

  • Pat chicken dry using paper towel and trim off any excess fat. Combine the onion powder, garlic powder, dried herbs, salt and both peppers. Sprinkle all over both sides of the chicken.
  • Heat oil a large pan over medium heat and place chicken "skin" side down for 5 minutes until browned and crispy. Flip and cook for a further 2 minutes. Move chicken to the sides of the pan and add butter in the middle; Let it melt. Then add the minced garlic to the melted butter. Sauté for about 30 seconds. Careful not to burn it.
  • Increase heat to medium-high. Add the wine and chicken broth. Scraping up any browned bits from the bottom of the pan with the end of a wooden spoon. Incorporate the chicken into the sauce and let it simmer until reduced to half, roughly 2 minutes.
  • When chicken is cooked through, remove from heat. Season to taste with salt and pepper. Serve immediately.