Crispy Chicken Thighs with Herb Gravy

Crispy Chicken Thighs are marinated with herbs and garlic and cooked to perfection. Add the delicious pan gravy and this is a true comfort food meal!

Course Main Course

Cuisine American

Keyword Chicken thighs, comfort food

Prep Time 10

Cook Time 30

Marinate Time 2

Servings

Calories 644kcal

Ingredients

1/4 cup olive oil
1 tablespoon sherry vinegar could substitute white wine vinegar
4 cloves garlic smashed
1 teaspoon salt
1/4 teaspoon crushed red pepper
1 tablespoon chives chopped
3 sprigs fresh thyme plus more for garnish
3 sprigs fresh savory plus more for garnish
8 chicken thighs
2 tablespoons all-purpose flour
2 cups garlic broth or chicken broth

Instructions

Combine oil, vinegar, fresh herbs, smashed garlic cloves, crushed red pepper and salt together in a bowl.
Place chicken thighs into a resealable plastic container (or other non-reactive dish) and pour marinade over the top. Seal and massage marinade into chicken. Refrigerate for at least 2 hours but not more than 24.
After the chicken has marinated, cook chicken skin side down in a large (I used 12 inch) cast iron skillet or other oven proof skillet. Cook in batches until skin is golden brown and pulls easily from the pan. This took me about 7 minutes over medium heat. Simply transfer the chicken to a plate in between batches.
Return all of the chicken to the pan and pour any remaining marinade, herbs and garlic over the top. Bake chicken at 375 degrees F until chicken registers 170 degrees F on a meat thermometer. 15 - 20 minutes.
Transfer the chicken, herbs and garlic to a serving platter and cover loosely with foil while you prepare the gravy. Reserve 2 tablespoons of the pan drippings. Whisk in 2 tablespoons of flour. Cook 1 minute.
Slowly whisk in garlic (or chicken) broth. And bring to a boil and simmer over medium heat until thickened. This should take about 10 minutes. Spoon over the chicken, scatter with more fresh herbs and serve.

Notes

For the crispiest skin, I really recommend the first cooking of the chicken skin be done in batches. I've tried putting all in a 12 inch skillet at once and the skin steamed a bit more than it fried and was not nearly as crispy.

You'll have about 1 1/2 - 2 cups of gravy, I like drizzling a little over the top of the serving platter and serving the rest on the side so that people can add as much or as little as they like.

I like to place the crispy cooked herbs on the serving platter with the chicken because it makes the dish a bit prettier. The thyme and savory stems can be a bit tough to eat so can discard them if you like,

Nutrition information for estimation purposes only.

Nutrition