Foolproof Chicken Thighs

Foolproof Chicken Thighs

adapted from Olivia Adriance

This method was found on Instagram and claimed to be foolproof for tender and juicy chicken thighs.

It’s important not to move them around while cooking because you want a nice golden crust to form.

Makes 3 servings                                                              0 WW points / serving

3 boneless skinless chicken thighs
salt and pepper to season (about 1/4 tsp salt per thigh, and 1/8 tsp pepper)
1/2 cup homemade chicken stock or canned broth

1. Heat a large cast iron skillet over medium-high heat
2. Season the chicken thighs generously on both sides with salt and pepper
3. Add the chicken thighs to the dry skillet, making sure not to overcrowd the pan, and cook, undisturbed, for 10-12 minutes or until they are white around the edges and are no longer sticking to the pan. 
4. Flip the chicken when it easily releases from the pan; Cook for another 5 minutes, or until cooked through.
5. Lower the heat to medium low and add 1/4 cup of chicken broth, scraping up any chicken bits as the broth deglazes the pan, then add another 1/4 cup to cover the bottom on the pan in a thin layer.
6. Allow the sauce to reduce until there is only a thin, sticky glaze over the bottom of the pan, tossing the chicken in the sauce as you go, for another 3-5 minutes.
7. Remove the chicken from the skillet and allow to rest for 5 minutes before serving.

Enjoy!