Crispy-Skinned Chicken Thighs with White Wine–Caper Pan Sauce

a simple recipe to inspire you if you are in a rot

This is the kind of recipe that makes a regular weeknight feel special. You crisp the chicken skin, deglaze the pan with wine (my favorite part!), add stock, and finish with a buttery, silky sauce that feels almost holiday-like. Dylan said it reminded him of Thanksgiving — and he’s right. Maybe its the capers. For the side I made Mark Sy, Green Bean Salad with Herb Tahini Sauce, Crispy Shallots & Sesame Seeds. The Green Bean Salad is the star of the show, trust me its divine. His recipes are giving thanksgiving dinner to me. So it fits the vibe.

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Servings

4

Ingredients

For the Chicken:

• 8 bone-in, skin-on chicken thighs

• Kosher salt and freshly cracked black pepper

For the Pan Sauce:

• ½ cup dry white wine

• ½ cup chicken stock

• ¼ cup chopped fresh chives

• 2 tbsp capers, rinsed

• 3 tbsp butter, softened

• 1 tbsp all-purpose flour

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Method

1. Crisp the Chicken
   Pat the chicken thighs very dry with paper towels and season generously with salt and pepper.
   Place them skin-side down in a cold, dry skillet. Turn the heat to medium and cook 10–12 minutes, until the skin is deep golden and crisp.

2. Finish Cooking
   Flip the thighs and cook another 8–10 minutes, until the internal temperature reaches 165°F. Transfer to a plate and loosely cover with foil.

3. Deglaze & Build the Sauce
   Pour off excess fat, leaving about 1 tablespoon in the skillet.
   Add the white wine and scrape up the browned bits. Simmer 1–2 minutes.
   Add the chicken stock, chives, and capers. Simmer until slightly reduced.

4. Finish with Butter
   In a small bowl, mash butter and flour into a smooth paste. Whisk into the pan sauce and cook for 1–2 minutes until silky and thickened.

5. Serve
   Spoon the sauce over the chicken and serve hot.

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Suggested Pairing

For a side, I served this with Mark Sy’s Green Bean Salad with Herb Tahini Sauce, Crispy Shallots & Sesame Seeds. The dressing is everything, I used the remainder dressing on a salad the following day it was delicious. Dylan’s has asked me to make Mark’s Green Bean Salad three times already. It’s been on repeat.

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Kitchen Notes

• Pan Sauce Technique: Deglazing is my favorite step — it lifts all the caramelized flavor from the pan and builds the base of the sauce.

• Stock Matters: Use a good-quality chicken stock (or homemade if you have it) — it rounds out the sauce and deepens the flavor.

• Dylan’s Note: “Tastes like Thanksgiving!” He’s right — the butter, wine, and capers give it that special-occasion feel.

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Last Week at the Table

In case you missed it last week we had Roasted Poblano Corn Chowder. Perfect for Falls arrival.

🌿 Want more recipes?
Browse the full Sun-Drenched Table Archive for seasonal dishes, cocktails, and weekly inspiration.

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