FALL OFF THE BONE CHICKEN THIGHS

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CHICKEN THIGHS

One of my favorite ways to prepare chicken! I use chicken thighs because they turn out moist and tender, thanks to the dijon and fresh herbs that infuse them with flavor. You can serve the chicken thighs over, mashed potatoes, bean puree, cauliflower puree, creamy polenta, rice, risotto, or arugula salad! This will become a family favorite!


3 cups chicken stock, homemade or store-bought organic chicken broth
12 organic chicken thighs, washed and dried
1/3 cup Dijon mustard
1/4 cup fresh lemon juice
1/3 cup low-sodium soy sauce
2 tablespoons olive oil
1 tablespoon fines herbs
6 sprigs of fresh thyme
1 sprig of rosemary
Kosher salt
cracked pepper

INTRUCTIONS

Pre-heat the oven to 350 F.
Place chicken thighs in a baking dish.
Whisk together Dijon mustard, lemon juice, soy sauce, olive oil, and pour over the chicken. Turn the thighs to coat evenly.
Sprinkle on the fines herbs then sprinkle on several pinches of kosher salt and plenty of cracked pepper. Lay the thyme and rosemary on top of chicken.
Cover with aluminum foil making sure the aluminum doesn’t touch the chicken and roast for 45 minutes. Remove the foil and baste with a bulb baster.
Add 2 cups of chicken stock and stir to turn up any of the bits that have formed at the bottom of the roasting pan.
Continue to roast with out the foil for 60 minutes more, basting every 15 minutes to keep the chicken super moist. The thighs will turn a beautiful caramel color. If you find that the bottom of the roasting pan is drying out, add the rest of the chicken stock.

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10 Comments

  1. Kerri

    What do you mean by fine herbs?

    Reply
    • cristina

      Kerri, fine herbs are a combination of dried herbs that are blended all together, consisting of rosemary,thyme, oregano, sage, and magoram. Hope this helps. Cristina

      Reply
  2. Angela

    I’m making this right now – I took the foil off after 45 minutes, and there is so much liquid in my pan that I am hesitant to add the 2 cups of stock. I have reread and followed the recipe exactly. I’m using the biggest pan I have, which is a 9×13 enameled cast iron. Am I doing something wrong?

    Reply
    • cristina

      Angela, you want as much liquid as possible for the gravy, so don’t be afraid of it and feel free to add it. Keep basting every fifteen minutes. You are not doing anything wrong. Hope this helps. Thanks for writing. Cristina

      Reply
  3. bethann lombardo

    Cristina, where can I buy fine herbs, or better yet can you tell me the ratio to make my own? Thank you. PS I LOVE you on Home and Family and watch you everyday. The show was good before but adding you has made it wonderful. You are my morning fix, even before my coffee. Keep up the excellent work!

    Reply
    • cristina

      First thank you for the wonderful words Bethann. You can purchase fine herbs in the dried herb section of your supermarket. If you want to make your own use two tablespoons each of dried oregano, thyme, basil, rosemary, fennel, sage, and parsley. Mix all together and keep them in an airtight container. Again thanks and keep watching. Cristina

      Reply
    • bethann lombardo

      Thank you so much for your immediate response! I am making this today! YUMMY!!!

      Reply
  4. Nicole

    This is the BEST chicken I’ve made. Thank you sooo much for this delicious and super EASY recipe!

    Reply
    • cristina

      Nicole so happy you enjoyed it. My family loves this dish. Keep watching. Best Cristina

      Reply
  5. Maggie Griffin

    Roasting for nearly 2 hours seems like a really long time for thighs. I’m sure this is what makes the caramelization so delicious, but is the meat still tender and juicy?

    Reply

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