Herb-Glazed Chicken Thighs in Savory Sauce
Juicy chicken thighs seared to golden perfection, then slow-simmered and finished with a tangy herb sauce that's packed with flavor. This one-pan dinner is simple enough for weeknights but impressive enough to serve guests. The sauce comes together in minutes and coats every bite beautifully.
🛒 Ingredients
14 servings
- 800 g (1.75 lb) chicken thighs
- 2 tablespoons butter
- 1 vegetable stock cube
- 1 cup warm water
- 1 tablespoon Worcestershire sauce
- 3 tablespoons ketchup
- 1 pinch of sugar
- 4 tablespoons fresh flat-leaf parsley, chopped
- 4 tablespoons fresh chives, chopped
- Salt and freshly ground black pepper
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Directions
- 1
Pat the chicken thighs dry with paper towels and season well with salt and pepper on both sides.
- 2
Melt the butter in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 5 minutes per side until deeply golden.
- 3
Dissolve the stock cube in 1 cup of warm water. Add the stock and chives to the pan, cover, reduce heat to low, and simmer for 25 minutes.
- 4
Transfer the chicken to a serving dish and set aside.
- 5
In the same pan, stir in the Worcestershire sauce, ketchup, sugar, and parsley. Simmer uncovered for 3–4 minutes to thicken.
- 6
Taste and adjust seasoning as needed.
- 7
Spoon the sauce over the chicken and serve immediately with rice or mashed potatoes.
💡 Chef's Tip
Stir in a tablespoon of heavy cream at the end for an extra silky sauce. Leftovers keep well in the fridge for up to 3 days.
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Same category — Poultry
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