Eosinophilic Esophagitis Friendly Crispy Pan-Seared Chicken Thighs with Garlic

Total time45 min

Prep time10 min

Cook time35 min

4.6

(15)

Eosinophilic Esophagitis Friendly Crispy Pan-Seared Chicken Thighs with Garlic

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2.5 lb total)
1 tsp kosher salt
2 tbsp olive oil
8 garlic cloves, lightly smashed and peeled
6 sprigs fresh thyme
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup chicken broth
1 tbsp apple cider vinegar

For serving

1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels, then season all over with the kosher salt, including under the skin where possible.
2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down in a single layer and sear undisturbed for 8–10 minutes, until the skin is deep golden and releases cleanly from the pan without sticking.

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