Tangy Garlic Chicken Thighs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 chicken thighs, blotted dry
02 -
3 tablespoons ghee
03 -
¼ cup chopped fresh garlic
04 -
½ cup light white wine
→ Seasonings & Aromatics
05 -
Traditional sea salt, as needed
06 -
Coarse ground black pepper, as needed
07 -
2 teaspoons oregano flakes
08 -
1 teaspoon grated lemon peel
09 -
½ lemon, cut into thin circles
# Instructions:
01 -
Warm a big, sturdy skillet over high flame and melt the ghee until it turns runny and glistens.
02 -
Wipe the chicken thighs totally dry using paper towels, then sprinkle plenty of salt and pepper all over.
03 -
Drop the flavored chicken into the warm skillet and let it cook 3-4 minutes till it's golden and crunchy. Turn it over and do the same on the other side, then lower heat to medium.
04 -
Toss the chopped garlic into the skillet, keep moving it around so it doesn't burn. Scatter lemon peel over your chicken thighs.
05 -
When the garlic gets soft and smells good (watch it doesn't burn), toss in the oregano, lemon circles, and white wine. Keep cooking till the liquid gets thicker and chicken hits 165°F inside.
06 -
Take it out of the skillet and pair with grilled veggies, drizzling the sauce on top. Works great for salads, wraps, tacos, or make-ahead meals.
# Notes:
01 -
This simple skillet chicken works great for busy nights and will win over even the fussiest eaters.
02 -
You can use what's left for tons of meals - throw it in salads, stuff it in sandwiches, wrap it up, or put it on pasta and rice.