Crispy garlic chicken thighs
, 15 min, Serves 4
Skinless chicken thighs pan-seared until crisp, finished with a garlic, butter and white wine pan sauce.
| 700 g skinless, boneless chicken thighs (5-6 pieces) | Season thighs both sides | Sear smooth side, press, 5 min | Flip, press, cook 2 min | Add garlic & butter, cook 1 min | Add wine, simmer 1½ min | Rest chicken 3 min, drizzle sauce |
| 1 tsp garlic powder | ||||||
| 3/4 tsp cooking salt | ||||||
| 1/4 tsp black pepper | ||||||
| 20 ml extra-virgin olive oil | ||||||
| 2 large garlic cloves, finely minced | ||||||
| 25 g unsalted butter | ||||||
| 125 ml dry white wine, such as chardonnay |
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