One Pan Crispy Chicken Thighs in Tomatillo Wine Sauce
A delicious and easy one-pot chicken dinner. Frying chicken thighs nice and crispy and then braising them in a Mexican style gravy makes these Chicken Thighs in Tomatillo Wine Sauce a divine treat. It's a meal that will remind you of one from your favorite Mexican restaurants.
Servings 8
Calories 479kcal
Ingredients
- 2 tablespoons Vegetable oil
- salt and freshly ground black pepper
- 3 pounds Chicken thighs skin-on and bone-in
- 1 large sweet onion fine chopped
- 1 cup chicken stock
- 1 cup Dry White Wine
- 3 Hatch Chile Peppers roasted, peeled, and finely chopped
- 3 cloves garlic minced
- 1 ½ pounds tomatillos husked, rinsed, and quartered
- 3 tablespoons finely chopped cilantro plus whole leaves for garnish
- 2 to 3 teaspoons ground cumin or to taste
- 1 tablespoon fresh lime juice
Instructions
- Heat the oil in a large sauté pan over medium-high heat. Salt and pepper the chicken thighs on all sides. Working in batches, sear the chicken until browned on all sides, about 8 minutes. Transfer the chicken to a plate.
- Reduce the heat to medium, add the onion to the pan, and cook until softened, 3 to 5 minutes. Add the wine to deglaze, stirring to scrape up any browned bits from the bottom of the pan. The add the chicken stock. Add the roasted chiles, garlic, tomatillos, chopped cilantro, and cumin. Bring to a boil, then reduce the heat to low. Return the chicken and any juices that’ve collected on the plate to the pan, cover, and simmer, turning once, until the chicken is opaque throughout, 20 to 30 minutes. Transfer the chicken to a platter and tent with foil to keep warm.
- Add the lime juice to the sauce remaining in the pan and simmer over medium-high heat until slightly reduced and thickened, 10 to 20 minutes. Season with salt and pepper. If a smoother sauce is desired, pulse all or half the sauce in a food processor or blender until the desired consistency is reached.
- Pour the sauce onto a serving platter and using tongs place chicken pieces on the sauce. If you'd like spoon a little of the sauce over the chicken. over the chicken Garnish with the whole cilantro leaves. Serve with rice or tortillas on the side.
Notes
If you don't have a stash of frozen roasted Hatch Chile peppers, you can substitute a small can of chopped Hatch chile. Or roast Anaheims or Poblanos for a substitute.
Nutrition
Calories: 479kcal | Carbohydrates: 10g | Protein: 30g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 168mg | Sodium: 234mg | Potassium: 663mg | Fiber: 2g | Sugar: 5g | Vitamin A: 246IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 2mg