Ingredients (7)
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butter 1 stick
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Au Jus mix 1 packet
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sliced pepperoncini 8
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pepperoncini juice ⅓ cup
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olive oil 2 tablespoons
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bone-in, skin-on chicken thighs 6
Steps (5)
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1
Preheat the oven to 400° F. In a small sauce pot, melt the butter over medium heat. Whisk in the ranch seasoning mix and the au jus mix until well combined.
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2
Stir in the pepperoncini and pepperoncini juice. Bring to a simmer and let cook for 2–3 minutes.
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3
In an oven-safe large sauté pan, heat the oil over high heat. Sear the chicken thighs skin side down, without disturbing, until browned, about 5–7 minutes.
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4
Flip the chicken and pour the sauce over the thighs. Roast in the oven until the chicken is cooked through, spooning sauce over the chicken periodically, about 25–30 minutes. Serve immediately.
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5
Note: To cook in the slow cooker, simply add the chicken and all of the other ingredients to the pot, and cook for about 5–6 hours on low.
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