Pan-Roasted Chicken Thighs with Thai Coconut Sauce

Serve this easy, tasty chicken dish with jasmine rice.

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  • Makes: 8 servings
  • Serving Size: 2 thighs + 1/4 cup sauce
  • Prep: 25 mins
  • Roast: 15 mins 425°F

Pan-Roasted Chicken Thighs with Thai Coconut Sauce

Directions

  1. Preheat oven to 425 degrees F. Sprinkle chicken with salt. In an extra-large ovengoing skillet heat 1 Tbsp. of the oil over medium-high heat. Add half of the chicken, skin sides down, and cook 6 to 8 minutes or until well browned; remove from skillet. Repeat with remaining chicken; discard drippings. Return all of the chicken, skin sides up, to skillet. Transfer to oven. Roast 15 to 20 minutes or until done (at least 175 degrees F). Remove chicken; keep warm. Discard drippings.
  2. For sauce, in skillet heat remaining 1 Tbsp. oil over medium heat. Add mushrooms, green onions, and lemongrass. Cook 3 minutes or until mushrooms are tender, stirring to scrape up crusty brown bits. Add coconut milk, basil, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes or until slightly thickened. If desired, season with crushed red pepper.
  3. Spoon sauce over chicken. If desired, serve with lime wedges and additional basil.

From the Test Kitchen

*

To finely chop lemongrass, smash first with a rolling pin, then finely chop.

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Nutrition Facts (Pan-Roasted Chicken Thighs with Thai Coconut Sauce)

  • Per serving:
  • 523 kcal ,
  • 41 g fat
  • (17 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 14 g monounsaturated fat ),
  • 193 mg chol. ,
  • 427 mg sodium ,
  • 4 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 34 g pro.
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