If you’re looking for a restaurant quality meal for the whole family that is super simple to make, this chicken thigh recipe derived from Jon Shook and Vinny Dotolo’s cookbook Two Dudes One Pan is out of control. The most amazing part is you only need one pan to make it! That means only one pan to wash. The whole cookbook is like this, gourmet, smart and efficient. It would make a great Valentine’s Day gift!
A HEALTHY AND TASTY CHICKEN THIGH RECIPE THE WHOLE FAMILY WILL LOVE
Since these chicken thighs are such a big hit in our house, I had to lighten up the recipe a bit by swapping regular skin-on chicken thighs for skinless and cutting the butter in half, but it’s still super tasty. In an effort to take the one pan idea further and round out this recipe into a full meal, I sauté broccoleaf in the pan right after pouring out the sauce. If you haven’t heard of broccoleaf it’s an organic super green that looks similar to collard greens but is much sweeter and not at all bitter. If you can’t find broccoleaf, substitute your favorite leafy green.
1.5-tablespoons of grapeseed oil or similar
2-pounds boneless, skinless chicken thighs
2-3 shallots sliced
2-tablespoons sherry vinegar
1/3 cup water
2/3 cup white wine
2-3 teaspoons of dried or fresh herbs, I used thyme and marjoram
1.5 teaspoons of salt plus salt to season chicken
2 bunches of broccoleaf
1/2 teaspoon of salt
Serves 5 | 350 calories | 11 carbs | 14 grams of fat | 38 grams of protein
OK, lets get started. Heat a large skillet over medium heat, either a stainless or cast iron skillet will work, but don’t use a non-stick skillet. Don’t ever use a non-stick skillet. Cooking your food in chemical laden Tefflon is gross and not good for you. Add the grapeseed oil and when it starts to shimmer add the chicken (seasoned with salt) and cook until golden brown, about 8 minutes. Flip and cook the other side until the chicken is cooked through.
Once the chicken is cooked place it on a platter and set aside.
Add the sliced shallots to the pan of drippings and sauté until translucent. Add the vinegar and simmer for 1 minute while scrapping the bottom of the pan to loosen the browned bits left behind by the chicken.
Add the water and wine and cook until the liquid reduces by about half to a third. Stir in the herbs and butter and about 1 tsp of salt. Pour over the chicken.
Add the chopped broccoleaf with stems removed into the pan and sauté for about 2-3 minutes until greens are wilted. Do not clean the pan before adding the greens. The small amount of leftover sauce will enhance the broccoleaf. Sprinkle with salt to taste.
I don’t regularly use cookbooks; I usually just wing most meals. But the Two Dudes cook book has so many great flavorful and easy recipes like Blistered Zucchini Skillet Gratin and Spicy Roasted Cauliflower, Capers and Parm that it has been used often in our house for years. Besides authoring Two Dudes One Pan, Jon and Vinny also have two great restaurants in Los Angeles worth checking out – Animal and Son of a Gun.