Pan-Seared Chicken with Cabernet Paste Reduction

About this recipe

This dish combines the robust flavors of cabernet paste with perfectly pan-seared chicken thighs, creating a luxurious sauce that's both earthy and slightly sweet. Perfect for a weeknight indulgence or a special dinner, this recipe marries simplicity with elegance.

Ingredients

• 4 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup cabernet paste
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon butter
• Fresh parsley, chopped (for garnish)

Directions

1. 1

   Season the chicken thighs with salt and pepper.

2. 2

   Heat olive oil in a skillet over medium-high heat. Place the chicken thighs skin-side down and sear until golden brown, about 5 minutes.

3. 3

   Flip the chicken and sear the other side for an additional 5 minutes. Remove and set aside.

4. 4

   In the same skillet, reduce the heat to medium and add garlic. Sauté until fragrant.

5. 5

   Pour in the cabernet paste, chicken broth, and brown sugar, stirring to combine.

6. 6

   Return the chicken to the skillet and cover. Cook for 20 minutes, or until fully cooked through.

7. 7

   Remove chicken, stir butter into the sauce until glossy.

8. 8

   Serve chicken with sauce drizzled on top, garnished with fresh parsley.