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A Note From feedfeed
Learn how to get that perfectly crispy skin while pan searing chicken thighs with our food editor Sara Tane!
Feel like you've got this technique down? Try making our Crispy Chicken Thighs w/ White Beans, Shallots and Caramelized Orange!
Recipe Card
ingredients
- 1 orange, thinly sliced and seeded
- 2 shallots, peeled and cut into thin rings
- 1 tablespoon fresh thyme, finely chopped
- Kosher salt and freshly ground black pepper, To Taste
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 pounds, (4 large) bone-in, skin-on chicken thighs
- 1/3 cup freshly squeezed orange juice
- 1 cup chicken broth
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 bunch (5 ounces) curly green kale, ribs removed and leaves torn
- Flaky sea salt, for garnish
Method
Step 1
Preheat oven to 350°F. In a small bowl, toss orange slices, shallot, thyme, and salt. Let sit until the orange slices and shallots are slightly softened, 10 minutes.
Step 2
Using a paper towel, pat chicken thighs dry. Season generously with salt and pepper. Heat oil in a medium cast-iron skillet over medium-low heat.
Step 3
Cook thighs, skin-side down and undisturbed, until skin is slightly golden brown and crisp, 9-11 minutes. Increase heat to medium-high and cook until skin is a deep brown, about 2 more minutes. Flip thighs and cook until bottom side is golden brown, about 5 minutes. Transfer thighs to a paper towel-lined plate. (The chicken will not be fully cooked through at this point.)
Step 4
Add orange and shallot mixture to the skillet with the chicken fat in a single layer. Cook over medium-high heat, until the citrus is caramelized, about 4 minutes per side. Add the orange juice and broth, and let reduce by half. Add the beans and cook until warmed through, about 2 minutes. Working in batches, add kale and cook until slightly wilted, about 1 minute. Return chicken thighs to the pan, skin-side up.Transfer to oven and cook until chicken is completely cooked through, 12-15 minutes.
Step 5
Finish with flaky salt, freshly ground black pepper and a drizzle of olive oil. Serve immediately.