Pan-Seared Chicken Thighs with Lemon and Capers

Foundations Referenced

• → Pan Sauce Method
• → Techniques — Searing

Ingredients

• 4 bone-in, skin-on chicken thighs
• Salt, pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, smashed
• 1/4 cup dry white wine
• 1/2 cup chicken stock (→ foundation)
• 2 tbsp capers, drained
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped

Method

1. Season thighs generously with salt and pepper.
2. Sear: Heat oil in a skillet over medium-high. Place thighs skin-side down, press gently with a spatula for 10 seconds. Cook 7–8 min undisturbed until skin is deeply golden and crisp. Flip, cook 5 min more. Remove when internal temp reaches 175°F.
3. Build the pan sauce: Pour off all but 1 tbsp fat. Add garlic, cook 30 sec. Deglaze with wine, scrape fond, reduce by half. Add stock, reduce by half. Add capers and lemon juice. Off heat, swirl in butter.
4. Serve: Spoon sauce over thighs, garnish with parsley.

What You're Practicing

• Crispy skin technique: skin-side down, don't move it, let the fat render
• Pan sauce from fond — the universal method you'll use hundreds of times
• This is the simplest complete protein + sauce dish in the book