Q1: What is the absolute secret to getting super crispy chicken skin?

There are two main secrets! First, and most importantly, pat your chicken thighs completely dry with a paper towel before you season them. Moisture is the enemy of a good sear. Second, place the chicken skin-side down in a hot, preheated skillet and let it sear, undisturbed , for a full 5-6 minutes. Don't be tempted to move it around! This allows the fat to render out and the skin to form a beautiful, deep golden-brown crust.

Q2: What is a beurre manié, and how is it different from a roux?

A beurre manié (French for "kneaded butter") is a simple paste of equal parts softened butter and flour . It is a classic finishing thickener, meaning you whisk it into an already simmering sauce at the end of the cooking process. A roux , on the other hand, is a mixture of fat and flour that is cooked at the beginning of the sauce-making process, before the liquid is added. Both are fantastic thickeners!

Q3: Can I make this dish ahead of time?

Yes, this is a perfect make-ahead meal! Braised dishes are often even more flavorful on the second day after the flavors have had time to meld. You can prepare the entire dish, let it cool, and store it in the refrigerator for up to 2 days. Simply reheat it gently in a 350°F oven until it is hot and bubbly.

Q4: Can I use boneless, skinless chicken breasts instead of thighs?

You can, but you will need to be very careful not to overcook them, as they are much leaner and can dry out easily. You should pound them to an even thickness first, and you will likely need to reduce the final baking time in the oven significantly.

Q5: What kind of white wine is best for the sauce?

You want to use a dry, crisp white wine that you would enjoy drinking. A good quality Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay would all be fantastic choices. If you prefer to cook without alcohol, you can simply substitute the wine with an equal amount of additional chicken broth .

The Best Cozy Braised Chicken Thighs with Apples (One-Pan!)

A comforting one-pan meal, this recipe features bone-in chicken thighs that are braised with apples in a savory-sweet sauce. The chicken is first seared until the skin is golden, then set aside. In the same ovenproof skillet, a rich pan sauce is built by cooking leeks with thyme, deglazing with white wine, and adding chicken broth and apple cider. The sauce is thickened with a beurre manié (a butter and flour paste) before the chicken and chopped apples are added and the entire dish is finished in the oven.

Author: Grace
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Main Course
Method: Braising, Searing, Baking
Cuisine: American

Ingredients

8 bone-in chicken thighs (2 to 2 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 teaspoons fresh thyme leaves
1 bunch leeks (white and green parts), halved and sliced
2 apples (such as Golden Delicious), chopped
1/4 cup dry white wine
1 cup low-sodium chicken broth
1/2 cup apple cider
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour

Instructions

Preheat the oven to 425°F.
Generously sprinkle the chicken thighs with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat.
Place the chicken in the skillet skin-side down and cook, flipping once, until golden brown on both sides. Transfer the chicken to a plate.
Reduce the heat to medium. Add the thyme and sliced leeks to the skillet and cook, stirring occasionally, for about 4 minutes until softened.
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until the wine has nearly evaporated.
Stir in the chicken broth, apple cider, and a pinch each of salt and pepper. Bring the mixture to a boil.
In a small bowl, use a fork to mash the room-temperature butter and the flour together until a smooth paste (a beurre manié) forms.
Whisk the butter-flour mixture into the skillet until it has dissolved. Stir in the chopped apples and remove the skillet from the heat.
Nestle the seared chicken, skin-side up, into the skillet along with any collected juices from the plate.
Transfer the skillet to the oven and bake for about 25 minutes, until the chicken is cooked through.

Notes

Using an ovenproof skillet is essential for this recipe as it goes directly from the stovetop to the oven.
The sauce is thickened with a beurre manié, which is a French term for a paste of equal parts soft butter and flour used to thicken sauces.
Searing the chicken first develops a rich, browned flavor and a crispy skin.

Find it online: https://www.eatswithsoul.com/chicken-thighs-with-apples/