French Chicken with Grapefruit and Thyme
Bright grapefruit and fragrant thyme elevate simple chicken thighs using classic French pan-roasting technique.
Calories per serving: 66kcal
Ingredients
- 8 (8) chicken thighs, bone-in skin-on
- 1 teaspoon (0.99 teaspoon) kosher salt
- 1 teaspoon (0.99 teaspoon) black pepper, freshly ground
- 1 (1) ruby red grapefruit, juiced (reserve 2 to 3 tablespoons pulp)
- 1 teaspoon (0.99 teaspoon) French thyme, dried or 1 tablespoon fresh thyme leaves
- ⅓ cup (78.86 ml) Chardonnay, or other dry white wine
- 1 teaspoon (0.99 teaspoon) butter, for finishing the sauce
Instructions
- Mise en place
- Pat the chicken thighs dry and season both sides with salt and freshly ground pepper.
- Heat a large cast iron skillet over medium heat until hot.
- Place the chicken thighs skin-side down in the dry pan. Do not add oil; the skin will render its own fat.
- Let the chicken cook undisturbed until the skin is golden brown and has released easily from the pan.
- Turn the chicken pieces and continue cooking until lightly browned on the second side.
- Add the grapefruit juice and thyme to the pan.
- Reduce the heat to medium-low, cover the skillet, and simmer until the chicken reaches an internal temperature of 165 °F (74 °C) in the thickest part (avoid touching the bone when checking).
- Remove the chicken to a serving dish and tent loosely with foil.
- Increase the heat under the skillet. Add a splash of wine, scrape up the fund, and simmer the pan juices to reduce slightly. Whisk in a small knob of butter to thicken the sauce.
- Pour the sauce over the chicken and serve hot.
Notes
For dairy-free, omit the butter. For alcohol-free, add chicken broth instead of wine.
Scan for full nutrition info and step-by-step photos.
