Crispy Chicken Thighs with Burst Tomatoes
These crispy chicken thighs are a family favorite. Crispy chicken skin, juicy thigh meat, and sweet tomatoes that burst with a satisfying little "pop", slathered with a zippy pan sauce. This is an easy, tasty, whole foods recipe that's on the table in just about 35 minutes. A weeknight dinner winner.
Servings 4
Calories 557kcal
Ingredients
- 2 lbs pastured bone-in chicken thighs (4-6 thighs)
- kosher salt
- cracked black pepper
- 1 tbsp avocado oil
- 3 cloves garlic, thinly slices
- ½ c. dry white wine
- 2-3 fresh thyme sprigs, chopped (about 2 tbsp)
- 1 pint cherry tomatoes
- 1 tbsp fresh basil, chopped
Instructions
- Preheat the oven to 350*.
- Pat the thighs dry, and season each side with kosher salt and cracked black pepper to taste. Place a 12” cast iron skillet over medium high heat. Once the pan is hot, add the avocado oil to the pan, swirl to coat the pan, and heat until it shimmers. Place the chicken thighs skin side down and sear for 2 minutes at medium high heat. Then reduce heat to medium and cook an additional 6-8 minutes, or until the skin is golden brown and crispy. Remove the chicken and set aside on a plate.
- Add the garlic to the pan and saute until fragrant, 1-2 minutes. Add the white wine to deglaze the pan, scraping up the browned bits from the bottom. Continue to gently stir and scrape until the wine is no longer bubbling, about 2 minutes.
- Add the tomatoes and thyme to the pan and toss to coat in the pan sauce. Nestle the chicken thighs between the tomatoes and transfer to the oven. Bake until the chicken reaches 165* with an instant read thermometer, about 15 mins.
- To serve, top each chicken thigh with the burst tomatoes and pan juices. Garnish with fresh basil, and serve immediately.
Notes
To keep this Whole 30 compliant, substitute the white wine for an equal amount of chicken bone broth, plus 1-2 tsp lemon juice or apple cider vinegar to replace to acidity from the wine.
Nutrition
Calories: 557kcal