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  4. Ingredients
    ▢ 700 g / 1.2 lb skinless boneless chicken thighs (5 to 6)
    ▢ 1 tsp garlic powder
    ▢ Salt and pepper
    ▢ 1 tbsp olive oil
    ▢ 1/2 cup / 125 ml dry white wine (or broth or water)
    ▢ 25 g / 2 tbsp unsalted butter
    ▢ 2 large garlic cloves , minced
    ▢ Finely chopped parsley , optional

  5. Instructions
    Sprinkle both sides of chicken with garlic powder, salt and pepper.
    Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
    Press down lightly with with spatula. Cook for 5 minutes until deep golden and crispy.
    Turn and press lightly with spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden and it smells amazing.
    Add wine, then turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1 1/2 minutes or until alcohol smell evaporates.
    Remove from heat. Serve chicken with sauce.

  17. This is a perfect recipe that can be easily explained with the basics:
    – Season your chicken (protein) before you cook it
    – Add a fat like butter, more oil (even chili or flavored oil) or whatever you wanna use to break up the fond at the bottom of the pan (the charred layer at the bottom with the seasoning cooked into it) as the butter melts it incorperates the flavors of that seasoning into a kind of sauce that coats the thing you're cooking. At this point you can add some more wet ingredients too like veggies or garlic/ginger/fresher herbs to get the flavors to incorporate into the dish more. Also to the homies cooking with the special umami spice this is where you'll add it for best results
    – Add an acid. Wine works great, broth or even vinegar is good too. If nothing else use water but… try to reach higher with some broth.
    – Honestly you should go cook->acid->fat in order but… just going by what order the video went.

  27. I made this last night and it was bland and generally not very good. I think I used too little garlic powder and undercooked the chicken. Also, I used a 10-inch pan and when I added the liquid at the end I used a bit more than 1/2 cup and the thighs were practically floating around in it.

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