lunch

The Best, Crispy, Succulent, Umami-Flavored Chicken Thighs – In Less Than An Hour

Name: The Best, Crispy, Succulent, Umami-Flavored Chicken Thighs – In Less Than An Hour
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Ingredients: 4 chicken thighs (bone-in, skin on), about 1.5 lbs; 3 Tbsp canola oil (or any neutral oil); 2 c chicken stock; 1/2 c red wine; 3 large tomatoes, chopped; 1 small onion, chopped; 10 oz mushrooms, sliced; 10 oz fresh spinach, chopped; 3 garlic cloves, finely chopped; 1/2 jalapeño, finely sliced; 1 tsp tomato paste; 1/4 tsp paprika; Salt & freshly ground pepper

“The Best, Crispy, Succulent, Umami-Flavored Chicken Thighs – In Less Than An Hour is a main course that serves 2. Watching your figure? This gluten free and dairy free recipe has 1094 calories, 65g of protein, and 74g of fat per serving. For $5.64 per serving, this recipe covers 64% of your daily requirements of vitamins and minerals. If you have onion, jalapeño, salt & pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by spoonacular user maplewoodroad. Similar recipes are Crispy Chicken Thighs, Crispy Chicken Thighs, and Crispy Baked Chicken Thighs.”

total: 55 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Chicken thighsbone-in, skin on, about 1.5 lbs4
Canola oilor any neutral oil3 tbsp
Chicken stock2 cups
Red wine½ cup
Tomatoeslarge, chopped3 large
Onionsmall, chopped1 small
Mushroomssliced10 oz
Spinachchopped10 oz
Garlic clovesfinely chopped3
Jalapeñofinely sliced½
Tomato paste1 tsp
Paprika¼ tsp
Salt & pepper2 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 55 min

1
Chop and slice all your veggies.
2
Season the dry-patted chicken thighs with paprika, salt, & pepper, and heat 2 Tbsp oil in a Dutch oven over medium-high heat.
3
Add the chicken thighs, skin down, and let them get crispy. The fat from under skin will render and help flavor the dish.  After the skin is well browned (which took mine about three minutes), flip the thighs over and cook for another three minutes.

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