Paul Kahan's Roast Chicken Thighs with Pancetta, Caramelized Onions and Charred Radicchio

Delicious, full-flavored, oven-to-table dish for the Fall.

TYPE MAIN COURSE
SERVES 2 TO 4
DIFFICULTY MODERATE
PREP TIME 10 MIN
COOK TIME 40 MIN

Ingredients

  • 1½  pounds boneless, skin-on chicken thighs
  • ¼ cup olive oil
  • 1 small head radicchio, cut in 6 wedges
  • 2 slices rustic ciabatta bread or similar, toasted and torn into bite-size chunks
  • 4oz pancetta, diced in ¼ inch cubes
  • 4 shallots, peeled and quartered
  • ½ teaspoon fresh thyme, coarsely chopped
  • 2 tablespoons honey
  • 2 tablespoons saba or aged balsamic vinegar (not too fancy!) + a bit more to serve
  • 1 cup chicken stock
  • ½ lemon
  • salt and pepper

Directions

  1. Preheat the oven to 425°F.
  2. Season the chicken generously with salt and pepper.
  3. Preheat an All-Clad D5 Stainless Brushed 4.5 Quart Universal Panover medium-high heat. Add the olive oil and chicken - skin side down. Sauté the chicken until the skin is golden brown, about 7 minutes.
  4. Flip the chicken to brown the other side, for another 5 minutes. Remove chicken and reserve.
  5. Add radicchio to the pan, season with salt and pepper, and cook until nicely browned about 5 minutes.
  6. Remove radicchio from the pan and reserve.
  7. Add the pancetta to the Universal Pan. Cook until it renders and starts to brown, about 7 minutes.
  8. Add the shallots, season with a bit of salt, and continue to cook. Cook until the shallots are caramelized and the pancetta is fully cooked and brown for another 5 minutes.
  9. Add the thyme, honey, saba (or balsamic vinegar), and black pepper to taste (I like 5 or 6 cranks on the pepper mill). Reduce until syrupy and add chicken stock. Continue to cook until reduced by half.
  10. Add the ciabatta to the sauce and return the chicken and radicchio to the pan. Place the pan in the oven and roast until the chicken is cooked through and the radicchio is tender about 10 minutes.

Pro Tip:

Finishing any roasted dish with a squeeze of lemon wakes it up before hitting the table.

Mastering the Art of Perfect Chicken Thighs: Tips, Techniques, and All-Clad Excellence

Achieving That Perfect Crispy Skin

Start by thoroughly patting your chicken thighs dry with paper towels—moisture is the enemy of crispiness. Season them generously with your favorite seasoning mix, making sure to work some under the skin for maximum flavor.

Next, place the chicken thighs in your All-Clad baking dish, ensuring the skin is pulled taut and flat across each piece. This step prevents the skin from bunching up, allowing for even browning. For the juiciest results, let the chicken come to room temperature before cooking.

Preheat your oven to 425°F (220°C). Roast the chicken thighs in the baking dish for 35-40 minutes, or until the skin is golden brown and crispy. Use a meat thermometer to check for doneness—insert it into the thickest part of the thigh, ensuring it reaches 165°F (74°C).

Once done, let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute while keeping the skin perfectly crispy.

The Perfect Pan for Crispy Results

Our All-Clad D5® Stainless collection offers superior heat distribution essential for perfectly cooked chicken thighs. The five-ply construction ensures consistent temperature across the entire cooking surface, eliminating cold spots that can lead to uneven results.

For optimal results, choose a pan size that allows about an inch of space between pieces. This prevents overcrowding and gives you ample room to monitor and adjust each thigh's position as needed.

Cast Iron Skillet Techniques

Start by patting your chicken thighs dry and seasoning them well. Place them skin-side down in a cold, dry cast iron skillet—no need for added oil, as the chicken's natural fat will slowly render out, preventing sticking and creating that crispy, golden-brown finish.

Turn the heat to medium and let the fat gradually melt away. Avoid moving the chicken too soon—your patience will pay off when the skin naturally releases from the pan. A gentle shake of the skillet will tell you when they're ready to flip.

Once both sides are golden brown, transfer the skillet to a preheated 400°F (200°C) oven to finish cooking. This ensures the dark meat becomes tender while keeping the skin perfectly crisp. Use a meat thermometer to check for doneness—aim for 165°F (74°C) in the thickest part of the baked chicken thighs.

Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute.

Mastering Temperature and Timing: How long to bake chicken thighs?

  • Bake bone-in chicken thighs at 400°F for 35-40 minutes until internal temperature reaches 175°F.
  • Monitor meat temperature in the thickest part away from the bone for accurate readings.
  • Rest cooked thighs for 8-10 minutes to allow proper juice redistribution throughout the meat.
  • Broil for 2-3 minutes at the end of cooking for extra surface browning when desired.
  • Adjust cooking time by 5-7 minutes when using boneless thighs at the same temperature.
  • Check temperature in several pieces when cooking multiple thighs as sizes may vary.

Pairing and Serving Suggestions: What to make with chicken thighs?

Transform your roasted chicken thighs into a complete meal with thoughtfully chosen accompaniments. A fresh green salad tossed with a light vinaigrette provides a bright contrast to the rich meat, while mashed sweet potatoes offer a creamy foundation that soaks up the flavorful pan juices.

For a Mediterranean twist, serve your chicken thighs alongside charred vegetables drizzled with olive oil. Sprinkle fresh parsley over the tops of the chicken just before serving to add a pop of color and herbaceous aroma.

Our All-Clad pan's make it easy to create a simple pan sauce too.  Gather up all those flavorful bits and pieces in the pan by using a cooking technique called deglazing.  Just add a little bit of white wine, stock, or even water and reduce it down until you get a silky sauce. This easy sauce will elevate everything on your plate, turning a weeknight dinner into a restaurant-worthy experience.

For a different way of making your chicken thighs, read the Buttermilk Fried Chicken Recipe by All-Clad Resident Chef Derek Finocchiaro

RECIPE BY

Paul Kahan

Chef and partner Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative, and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats, Dove’s Luncheonette, Publican Quality Bread, Publican Tavern O’Hare. Awarded Outstanding Chef by the James Beard Foundation in 2013, Winner: Who’s Who of Food & Beverage in America in 2014, and Winner: Best Chefs in America in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs. In 2018, his cookbook “Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall," won the IACP award in the “chefs and restaurants” category. In 2019, Kahan released his second book, ‘Cooking For Good Times,” which was named ‘One of The Best Cookbooks Of The Year’ by the New York Times Book Review. A Chicagoan through and through, Kahan is known for developing relationships with Midwestern farmers—leaving a permanent mark on his culinary outlook.

To learn more about this chef, please visit their website at https://www.oneoffhospitality.com

Connect with them on social https://www.instagram.com/paulkahan/