Introduction

Dinnertime is always the worst time of day. You’re tired after a long day at work and hungry for a delicious home-cooked meal. But who has time to prepare food during the week? Fortunately, making dinner doesn’t have to be as stressful as you might think. With a few simple tricks up your sleeve, you can whip up an easy yet tasty chicken dish in less than 60 minutes (including prep time). Here’s how:

Rinse the chicken thighs.

Rinse the chicken thighs under running water and remove any excess fat. Rinse off any dirt or debris that may be on the skin of your chicken.

Pat the chicken thighs dry.

• Pat the chicken thighs dry.
• Dry-brining helps to keep the meat moist, but if you don’t have time for that or just want to get cooking quickly, patting your chicken thighs dry before cooking will help them brown and cook more evenly. If you’re cutting down on fat, patting off as much of the surface moisture as possible will also help prevent splattering while they’re frying in a pan (which is always fun).

Season the chicken thighs with salt and pepper.

Season the chicken thighs with salt and pepper.

There’s no right or wrong way to season your food, but there are some general guidelines you can follow to make sure that you’re seasoning it properly. When it comes to chicken thighs, we recommend seasoning both sides of each piece of meat before cooking–the skin will be salty and crispy from being fried in oil (or butter!), so seasonings will help balance out the flavor of your meal. Salt and pepper are among the most common seasonings used on poultry; if you want something different from these two options (and don’t mind adding extra calories), try sprinkling some chili powder over them as well!

Heat up a skillet on high heat and add oil to it, along with onions and garlic.

Heat up a skillet on high heat and add oil to it, along with onions and garlic.

Add one tablespoon of olive oil to your nonstick pan. Heat the skillet over high heat until it’s hot enough that you can see wisps of smoke coming from the surface of your oil when you sprinkle water onto it (but not so hot that it smokes). The exact temperature isn’t important–just make sure you don’t burn yourself!

Once your pan is ready, toss in some chopped onion and minced garlic cloves.

Add the chicken thighs to the skillet and sear them for 5 minutes per side or until they are lightly browned on both sides.

After the chicken has been browned, remove it from the skillet and set aside.

In a large pot over high heat, add enough vegetable oil to cover the bottom of your pot by 1/4 inch (about 2 tablespoons). Heat until hot but not smoking. Add half of your onions and cook for 3 minutes or until soft and golden brown, stirring occasionally so they don’t stick or burn. Add remaining onions and cook for 1 minute more before adding garlic powder, paprika powder, salt and pepper to taste; stir well until fragrant (1-2 minutes). Pour in tomato paste followed by crushed tomatoes; bring mixture up to a simmer then reduce heat so it continues cooking gently while you prepare remaining ingredients

Remove the chicken thighs from the pan, then lower heat to medium-low, and add wine, broth, thyme sprigs and bay leaf to the pan.

Remove the chicken thighs from the pan, then lower heat to medium-low and add wine, broth, thyme sprigs and bay leaf. Cover with lid and simmer for 30 minutes or until chicken is cooked through and tender (170 degrees F).

Reduce heat to low, cover with lid and simmer for 30 minutes or until chicken is cooked through and tender (170 degrees F).

Simmering is a type of cooking that uses gentle heat to cook food in liquid. It’s often used with tough cuts of meat, poultry and seafood because it helps tenderize them. Simmering also makes it easier to extract flavor from herbs and spices you add to your dish.

When you simmer something, you put it into a pot with enough liquid (water or broth) so that it barely comes up over the top of what you’re simmering–you want just enough liquid so that steam can rise up through whatever food item is being cooked at any given time but not so much that there’s too much liquid surrounding those pieces of food; otherwise they’ll end up mushy instead of tenderized!

You can make a delicious dinner in under an hour

You can make a delicious dinner in under an hour. This recipe is great because it’s really easy to prepare, and you can prepare the chicken thighs in advance and store them in the fridge until you’re ready to cook. If you don’t have thyme or bay leaf, try using other herbs like rosemary or sage instead–or even just salt and pepper! You can also use different vegetables if you don’t have onion and garlic on hand–I’ve used potatoes as well as mushrooms before with good results.

Conclusion

I hope this recipe has given you some ideas on how to get started with cooking chicken thighs. They are a great source of protein and they’re really easy to prepare! If you want to try something different, try making the dish with bone-in thighs instead of boneless ones. It may take longer for them to cook through but they will have more flavor than their skinless counterparts