Chicken Thighs with Pan Sauce
Chicken thighs with pan sauce is an easy recipe that reduces down to make a sweet, savory barbecue sauce. Serve with rice or lettuce wraps. Optional to make in the slow cooker on LO for 4-5 hours.
Ingredients
Sauce
- ¼ cup ketchup
- ¼ cup brown sugar or coconut sugar
- ⅛ cup molasses
- ½ Tbsp dijon mustard
- ⅔ cup chicken stock
- 1 tsp kosher salt
- 1 Tbsp Worcestershire sauce
- 2 tsp garlic powder
- ½ tsp paprika
- 1 ½ Tbsp apple cider vinegar
Chicken
- 1 ½ lb chicken thighs, boneless, skinless
- Salt
- ¼ scant cup oil for searing
For serving:
- Iceberg lettuce or buns
- Ears of corn
- Cole slaw/ Cabbage
- Pickles
- Rice
Instructions
- In a small mixing bowl, combine ketchup, brown sugar, molasses, Worcestershire sauce, vinegar, garlic powder, paprika, mustard, chicken broth, and salt. Whisk until combined and sugar has mostly dissolved. Set aside.
- Wash, trim, and dry your chicken thighs. Salt each side and allow them to rest for about 5 minutes. Set aside.
- Coat the bottom of a large skillet with oil and heat on high. When oil is hot and shimmery, add in chicken, and sear until meat has browned slightly—2-3 minutes each side. (Note, allow the chicken to naturally release from the pan, rather than tearing it off with a spatula).
- After chicken is done searing, add in the broth mixture and bring to a boil. Reduce heat to medium-low and allow chicken to simmer for 25 minutes. When the chicken is done cooking, the sauce will be thickened and reduced in volume significantly.
- Serve chicken with iceberg lettuce, pickles, and cole slaw for a healthy lunch, or on buns for barbecue chicken sandwiches. Enjoy!
Notes
Reposted from August 2019.
Nutrition Facts
Calories: 331kcal, Carbohydrates: 20g, Protein: 19g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 112mg, Sodium: 660mg, Potassium: 446mg, Fiber: 0.2g, Sugar: 17g, Vitamin A: 226IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 2mg