Chicken thighs in a pan

Tender, juicy and tasty... 

No wonder chicken thighs are always the most coveted! 

With the recipe of chicken thighs in a pan you will bring to the table a second course that will finally satisfy everyone, no one excluded. The secret lies in the marinade based on aromatic herbs, lemon peel, garlic and wine: in this way the meat will be flavored well and will be soft and succulent under the inevitable crunchy crust. All you have to do is choose the side dish then, because tonight for dinner there are chicken legs in a pan for everyone!

INGREDIENTS

Chicken thighs (8 pieces of about 180 g each) 1,5 Kg

Garlic 1 segment

Water 100 g

White wine 50 g

Extra virgin olive oil 1 spoon

Salt to taste

FOR MARINATING

Dried rosemary 1 teaspoon

Dried parsley 1 teaspoon

Dried oregano 1 teaspoon

Untreated lemon zest 1

Garlic 1 segment

White wine 100 g

Extra virgin olive oil 4 Tablespoons

PREPARATION

To prepare the chicken thighs in a pan first mix the dried rosemary, parsley and oregano in a small bowl. Place the chicken thighs in a bowl and add the oil. Add the mix of aromas and grated lemon zest, then massage the meat well to flavor it evenly. Finally add a clove of garlic cut into slices and white wine. Cover with plastic wrap and let marinate in the refrigerator for at least 3 hours, turning the thighs in half the marinating time. After this time take the chicken thighs from the marinade liquid and transfer them to a pan together with a tablespoon of oil and a clove of garlic. Brown over low heat by turning the thighs on all sides, then blended with white wine. When the alcohol has completely evaporated, pour the water, add salt and cover with a lid. Cook for 30 minutes, always over low heat. After this time, remove the lid and cook for another 10 minutes, to evaporate the excess liquid and form a tasty crust. 

Your pan-fried chicken thighs are ready to be served!

PRESERVATION

Chicken thighs in a pan can be stored in the refrigerator for a day, in an airtight container.

ADVICE

You can add a little grated fresh ginger to give a spicy note to the marinade! Lemon zest can be replaced with orange zest.