Directions
- 1Season chicken thighs with salt and pepper.
- 2Sear chicken thighs skin-side down in a skillet with olive oil for 8 minutes.
- 3Flip chicken thighs and cook a little longer.
- 4Remove chicken thighs from skillet.
- 5Add onions and garlic to the skillet and cook until browned.
- 6Add chicken broth, orange juice, meyer lemon juice, and white wine to the skillet.
- 7Add thyme to the skillet.
- 8Return chicken thighs to the skillet.
- 9Bake uncovered at 325°F for 40 minutes until a thermometer reads 190°F.
- 10Remove chicken thighs from skillet and place on a platter.
- 11Make a slurry with cornstarch and water.
- 12Stir the slurry into the sauce in the skillet.
- 13Spoon sauce onto a plate, top with chicken thigh, arugula, and bread.
Ingredients
- 6 chicken thighs
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons olive oil
- 1 cup onions
- 4 cloves garlic
- 1 cup chicken broth
- 1 sprig thyme
- 1 tablespoon orange juice
- 1 tablespoon meyer lemon juice
- 1 tablespoon white wine
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1 handful arugula
- 1 slice bread
Equipment
skilletoventongswooden spoonmetal spatulathermometer
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