Parmesan-Crusted Chicken with Vinegar Jus

Ingredients

• 2.25 lb boneless, skinless chicken thighs (About 4 large thighs; trim excess fat and pound to an even thickness if needed.)
• 1.25 tsp kosher salt (Divided, plus more to season the chicken.)
• 0.5 tsp black pepper (Freshly ground.)
• 2 tbsp extra-virgin olive oil (For searing.)
• 1.5 cup Parmesan cheese (Finely grated; pre-grated Parmesan works well.)
• 8 garlic (Cloves, thinly sliced or finely chopped.)
• 0.25 tsp red pepper flakes (Optional, for gentle heat.)
• 0.5 cup dry white wine (For deglazing.)
• 1.5 cup chicken stock ( preferably low-sodium.)
• 0.25 cup red wine vinegar (Add to taste for a pronounced tang.)
• 2 tbsp unsalted butter (Cold, cut into pieces for finishing the jus.)
• 2 tbsp flat-leaf parsley (Chopped, for finishing.)

Steps

1. 1

   Position an oven rack in the upper-middle position rather than the center. Heat the oven to 425°F (220°C). Use a 12-inch oven-safe skillet rated for high heat.

2. 2

   Pat the chicken dry with paper towels. Season both sides generously with kosher salt and black pepper, pressing the seasoning into the meat.

3. 3

   Heat the olive oil in the skillet over medium-high heat until it shimmers. Add the chicken in a single layer, working in batches if necessary to avoid crowding.

4. 4

   Sear the chicken without moving it for about 4 to 5 minutes, until the underside is deeply golden brown. Turn and cook the second side for 2 to 3 minutes.

5. 5

   Transfer the chicken to a plate. Carefully pour off and discard the fat from the skillet, leaving the browned bits in the pan; this keeps the finished jus from becoming greasy.

6. 6

   Return the skillet to medium heat. Add the garlic and red pepper flakes, and cook for about 30 seconds, stirring, until the garlic is fragrant but not browned.

7. 7

   Add the white wine. Scrape the browned bits from the bottom of the skillet with a wooden spoon and simmer for 2 to 3 minutes, until the wine is reduced by about half.

8. 8

   Add the chicken stock and red wine vinegar. Bring the liquid to a simmer and cook for 3 to 5 minutes so the flavors combine.

9. 9

   Return the seared chicken to the skillet and turn it once to coat with the sauce. Arrange the pieces with their browned sides facing up.

10. 10

    Cover the top of each chicken piece with the grated Parmesan, pressing gently so it adheres. Transfer the skillet to the oven.

11. 11

    Roast for about 15 to 20 minutes, until the chicken reaches 165°F (74°C) at the thickest point and the Parmesan is melted, deeply browned, and crisp around the edges.

12. 12

    Transfer the chicken to a serving platter and let it rest for 5 minutes. Keep the skillet and jus warm.

13. 13

    Whisk the cold butter into the hot vinegar jus, one piece at a time, until glossy and lightly thickened. Taste and adjust the salt, pepper, or vinegar as needed.

14. 14

    Spoon the vinegar jus around the chicken, avoiding soaking the crisp Parmesan crust. Sprinkle with chopped parsley and serve immediately with crusty bread.

Notes

The source specifically recommends a 12-inch skillet that is oven-safe at high temperatures. Place the oven rack in the upper-middle position to improve browning and crisping. Pour off and discard the fat after searing before making the sauce. Serve with crusty bread for soaking up the vinegar jus. The ingredient quantities and detailed method above are reconstructed because the provided page excerpt is membership-gated and does not expose the original ingredient list.

Nutrition per serving

• main
• chicken
• skillet
• oven-baked
• crispy
• high-protein
• American
• weeknight dinner