Charred Chicken Recipe

Prepare and season

Pat the chicken thighs dry with paper towels. Trim any excess fat. Season both sides evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder.

Char the chicken

Heat 1 tbsp vegetable oil in a large heavy skillet (cast-iron preferred) over medium-high heat until just smoking. Add the chicken thighs in a single layer, skin side (if any) or presentation side down. Cook undisturbed for 4-5 minutes until deeply browned and charred at the contact points. Flip and cook 3-4 minutes more until the exterior is well browned and an instant-read thermometer inserted into the thickest part reads 155-160°F (it will finish cooking in the sauce). Transfer the chicken to a plate and tent loosely with foil.

Sauté aromatics

Reduce heat to medium. Wipe out most of the oil from the skillet leaving a thin sheen. Add 3 tbsp unsalted butter to the skillet. Once melted, add 1/2 cup finely chopped onion and sauté 4-5 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30-45 seconds until fragrant, stirring so the garlic doesn't burn.

Build tomato base

Add 3 tbsp tomato paste to the pan and cook, stirring, 1-2 minutes to caramelize slightly and deepen flavor. Pour in the 14 oz crushed tomatoes and 1/4 cup chicken stock (or water) and stir to combine, scraping browned bits from the bottom of the pan.

Simmer and season

Bring the sauce to a gentle simmer, then reduce heat to low and cook 6-8 minutes to thicken slightly. Stir in 1/2 tsp granulated sugar, 1/4 tsp red pepper flakes, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasonings as needed.

Finish with cream

Temper 1/2 cup heavy cream by stirring a couple tablespoons into the hot tomato sauce, then add the remaining cream and stir until fully incorporated. Simmer 1-2 minutes more until the sauce is glossy and slightly thickened. Stir in 2 tbsp chopped cilantro or parsley if using.

Return the charred chicken thighs to the skillet, nestling them into the sauce. Spoon sauce over the chicken, reduce heat to low, cover loosely, and simmer 6-8 minutes until the chicken reaches 165°F and the flavors meld.

Remove the cover, add 1 tbsp butter to finish and swirl it into the sauce for extra shine and richness. Adjust salt and pepper if necessary. Sprinkle with 1 tbsp fresh chopped herb for garnish.

Serve: Transfer chicken to plates or a serving dish and spoon additional sauce over the top. This pairs well with rice, naan, or roasted vegetables.