A plated serving of chicken breast covered in a creamy sauce, garnished with chopped herbs on a dark gray plate.

CRISPY PRESSED CHICKEN THIGHS WITH ROSEMARY & GARLIC

Serves 2–4

Equipment: Cast Iron Pan, The Chef’s Press 18 oz.

Pressed Chicken Thighs

Ingredients (Serves 2–4)

  • 4 bone-in, skin-on chicken thighs

  • Kosher salt and freshly ground black pepper

  • 1 Tablespoon olive oil

  • 2 sprigs fresh rosemary

  • 4 garlic cloves, smashed (skins on for less burn, more perfume).

  • 2 Tablespoons of butter

Rosemary & Garlic White Wine Pan Sauce

  • Pan drippings from the cooked chicken (with rosemary and garlic still in), 1/2 cup dry white wine

  • 1 Tablespoon butter (cold, for finishing)

  • 1 teaspoon Dijon mustard

  • Salt and pepper to taste

Seared Chicken Tight

  1. Prep the Chicken

    Pat the thighs dry with paper towels. Season both sides generously with salt and black pepper. Let it sit at room temperature for 20–30 minutes if you have the time; this helps with even cooking and crispier skin.

  2. Preheat Your Pan

    Heat a cast-iron or heavy skillet over medium-high heat.

  3. Sear Skin-Side Down with the Press

    Add olive oil to the pan. Place chicken thighs skin-side down, then firmly press with The Chef’s Press. Add rosemary sprigs and garlic cloves around the sides. Cook 6–8 minutes until the skin is deeply golden and releases easily.

  4. Flip & Finish

    Flip the chicken, replace the Press, and cook another 5–7 minutes until the internal temp hits 165°F. Baste with the rosemary-garlic oil toward the end.

Rosemary-Garlic White Wine Pan Sauce

  1. Remove the Chicken

    Once the chicken is cooked, transfer it to a plate to rest. Leave the rosemary, garlic, and flavorful bits in the pan.

  2. Deglaze with Wine

    Turn the heat to medium. Pour in the white wine and scrape up any browned bits with a wooden spoon. This is where the flavor lives. Let the wine reduce by half (about 2–3 minutes).

  3. Finish the Sauce

    Whisk in a teaspoon of Dijon mustard for extra depth. Then remove from the heat and swirl in the cold butter until glossy.

  4. Season & Serve

    Taste and season with salt and pepper.  Spoon the sauce on a plate, and place the chicken thigh in the middle of the sauce. Sprinkle with chopped chives just before serving. 

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Raw chicken leg on a decorative plate with herbs, garlic, onion, mustard, and a cutting guide on a wooden table.
A cast iron skillet with raw chicken pieces being pressed with a metal meat press, placed on a stovetop.
Person pouring liquid into a cast iron skillet with a sprig of rosemary, garlic, and seasoning, on a wooden surface.
A black skillet with melted butter, a sprig of rosemary, a cube of butter, a garlic clove, and a wooden spoon inside, on a wooden surface.
A person stirring a creamy sauce in a black skillet with fresh herbs visible on the side.
A cooked chicken thigh resting in a black cast iron skillet with a sprig of rosemary and a small dollop of butter, with a metal press placed on top of the chicken.
Baked chicken thigh with crispy skin, served in a light gravy, garnished with chopped parsley, on a dark plate.