Educated Guess Recipe
Make Educated Guess Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & seasonings
Cooking fats & aromatics
Tomatoes & vegetables
Pan sauce & finishing
Method
Chicken & seasonings
Prep chicken
Pat the chicken thighs dry with paper towels. Season both sides with kosher salt, black pepper, and smoked paprika. Lightly dredge each thigh in the flour, shaking off excess; the thin flour layer will help the skin crisp and thicken the sauce slightly.
Bring the chicken to room temperature for 10–15 minutes while you prepare other ingredients for more even cooking.
Cooking fats & aromatics
Sear chicken
Heat a large skillet (preferably 10–12 inches) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the fat is shimmering and the butter foams, place the chicken thighs skin-side down, spaced so they aren’t crowded. Cook undisturbed 6–8 minutes until the skin is deep golden-brown and releases easily. Flip and cook 4–5 minutes on the second side until just cooked through (internal temperature 165°F / 74°C). Transfer chicken to a plate and tent loosely with foil.
If the pan is very brown or dry, reduce heat to medium and add the remaining 1 tablespoon olive oil. Add the chopped shallot and cook 1–2 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to prevent burning.
Tomatoes & vegetables
Blister tomatoes
Add the cherry tomatoes to the skillet. Cook, stirring occasionally, 3–4 minutes until the skins begin to blister and some tomatoes collapse. If juices accumulate, scrape up browned bits from the pan with a wooden spoon to incorporate flavor into the sauce.
If using spinach, add it now and cook 1–2 minutes until wilted, stirring to combine with the tomatoes and aromatics.
Pan sauce & finishing
Deglaze & build sauce
Pour in the white wine (or 1/4–1/2 cup chicken broth if avoiding alcohol) to deglaze the pan, scraping up any browned bits. Let the liquid simmer 1–2 minutes to reduce slightly. Add the remaining 1/4 cup chicken broth (only if you used wine above—or skip if you used broth earlier) and stir in lemon juice and lemon zest. Add capers and red pepper flakes. Taste and adjust seasoning with a pinch more salt and pepper if needed.
Finish
Return the seared chicken to the skillet, skin-side up, nestling it among the tomatoes. Spoon sauce over the thighs, reduce heat to low, cover loosely, and simmer 3–4 minutes to meld flavors and ensure the chicken is heated through. Turn off the heat and stir in chopped parsley and the remaining 1 tablespoon butter to finish the sauce, swirling until melted and glossy.