Jacques Pepin's Chicken Thighs

Elevate your weeknight dinner with Jacques Pépin's Chicken Thighs—an effortless yet elegant dish that embodies French-inspired simplicity. Juicy, bone-in chicken thighs are seared to golden perfection, then simmered in a fragrant sauce of white wine, chicken stock, garlic, and shallots. The result is a deeply flavorful, tender main course finished with a sprinkle of fresh parsley for a vibrant touch. This one-skillet recipe is perfect for busy cooks, offering a quick prep time of just 15 minutes while delivering restaurant-quality results in under an hour. Serve with crusty bread or creamy mashed potatoes to soak up the rich sauce, and watch this satisfying dish become a household favorite. Perfect for family meals or effortless entertaining, it’s the epitome of home-cooked elegance.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs, bone-in, skin-on
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 2 tablespoons Olive oil
• 3 pieces Garlic cloves, minced
• 2 pieces Shallots, finely chopped
• 0.5 cup Chicken stock
• 0.5 cup White wine
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Pat the chicken thighs dry with paper towels and season both sides generously with salt and freshly ground black pepper.

Step 2

Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.

Step 3

Place the chicken thighs skin-side down in the skillet and cook for 6-8 minutes, or until the skin is golden brown and crisp. Avoid moving the thighs during this time to ensure proper searing.

Step 4

Flip the chicken thighs over and cook the other side for an additional 4-5 minutes. Once browned, transfer the thighs to a plate and set aside.

Step 5

Reduce the heat to medium and add the minced garlic and chopped shallots to the skillet. Sauté for 1-2 minutes, or until fragrant and softened.

Step 6

Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 7

Add the chicken stock to the skillet and stir to combine. Return the chicken thighs to the skillet, skin-side up, and bring the liquid to a gentle simmer.

Step 8

Cover the skillet with a lid and cook for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and tender.

Step 9

Remove the lid and let the sauce reduce slightly for 2-3 minutes. Taste and adjust the seasoning with additional salt and pepper if needed.

Step 10

Sprinkle the chicken with freshly chopped parsley and serve immediately. Pair with crusty bread, mashed potatoes, or a light green salad to complete the meal.

Nutrition Facts

Serving size	(1307.8g)

Amount per serving	% Daily Value*
Calories	2519.5

Total Fat 169.4g	0%
Saturated Fat 43.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 856.6mg	0%
Sodium 3179.2mg	0%
Total Carbohydrate 17.9g	0%
Dietary Fiber 2.8g	0%
Total Sugars 6.5g
Protein 208.8g	0%

Vitamin D 0IU	0%
Calcium 178.4mg	0%
Iron 10.9mg	0%
Potassium 2555.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.7%

Protein: 34.4%

Carbs: 2.9%