Chicken thighs in a pan
Description
The recipe won't take much time. This time I used a ready-made Italian herb mix, but you can use any herbs you prefer. These drumsticks can be served with any side dish: buckwheat, rice, or wheat porridge, with potatoes or fresh vegetables. It's best to eat the drumsticks within the day of preparation. Serve hot.
Instructions
- 1
Step 1
1. Wash boneless, skinless chicken thighs, then pat dry with paper towels and season both sides with salt and ground pepper.
- 2
Step 2
2. Heat a pan with vegetable oil, then add the meat. Sear the thighs for 5-7 minutes on each side.
- 3
Step 3
3. Transfer the cooked thighs to a plate and return the skillet to the heat. Add the minced garlic cloves and Italian spices, sauté for 1-2 minutes.
- 4
Step 4
4. Pour in the chicken broth and scrape the bottom of the pan well with a spatula; simmer the broth for about 5 minutes.
- 5
Step 5
5. Place a piece of butter in the pan and stir until melted, then remove the pan from the heat.
- 6
Step 6
6. Return the fried thighs to the skillet, mix gently, garnish with parsley, and serve.