Sweet, saucy and packed with garlic, these pan-fried chicken thighs are just the thing for an easy weeknight meal. Serve them with mashed potato for the ultimate comfort meal.
Ingredients
- 1 tbsp olive oil
- 1kg chicken thighs (skin on, bone in)
- 1 tbsp plain flour
- 4 cloves garlic, crushed
- 1/2 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1/2 cup Massel* Liquid Stock Chicken Style
*Massel is recommended by Australia's Best Recipes
Method
-
Step 1Heat a large non-stick pan over medium heat. Season chicken pieces well with salt and pepper and dust with flour. Cook skin-side down for 2-3 minutes until golden then turn so skin side is up.
-
Step 2Combine garlic, brown sugar, sauces and stock in a bowl and pour over chicken. Bring to the boil then reduce heat, cover with a lid and simmer for 30 minutes, basting regularly with sauce. Remove lid for the last five minutes to allow sauce to thicken.
Recipe Notes
You can cook these in the oven if you prefer. Brown the chicken in an oven-proof frypan and once you have poured over the sauce, cover and place in a 180C oven for 30 minutes.
You can use regular boneless chicken thighs if you like, but it’s hard to find them with the skin on. Cooking time may be slightly reduced if you use boneless thighs.
Recipe and photo by Greer Worsley.
Recipe Reviews (4)
JOIN THE CONVERSATION
Log in Register