Entree: Austria – Styria – Kürbiskernöl-Hendl (Pan-roasted chicken finished with Styrian pumpkin seed oil and a savory pan sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 45 min

Ingredients

- 4 bone-in, skin-on chicken thighs, approx. 7 oz (200 g) each
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1/4 cup (60 ml) dry white wine or extra chicken stock
- 1/4 cup (60 ml) chicken stock
- 1 tbsp (15 ml) white wine vinegar
- 3 tbsp (45 ml) Styrian pumpkin seed oil (Kürbiskernöl)
- 2 tbsp (8 g) fresh parsley, chopped
- Pumpkin seeds for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C). Pat chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp pepper.
2. Heat 1 tbsp vegetable oil and 1 tbsp butter in an ovenproof skillet over medium-high heat. Place thighs skin-side down and sear until skin is deep golden and crisp, about 6–8 minutes. Flip and sear the other side 2 minutes.
3. Transfer skillet to oven and roast until internal temperature at the thickest part reaches 165°F (74°C), about 20–25 minutes. Remove chicken to a plate and keep warm.
4. Return skillet to medium heat on the stove. Add remaining 1 tbsp butter and the chopped onion; cook until softened and translucent, about 5–7 minutes. Add garlic and cook 30 seconds more.
5. Deglaze pan with 1/4 cup white wine (or stock), scraping browned bits, then add 1/4 cup chicken stock and 1 tbsp white wine vinegar. Simmer until sauce reduces slightly, about 3–4 minutes. Adjust seasoning with salt and pepper.
6. Remove skillet from heat and swirl in 3 tbsp Styrian pumpkin seed oil — do not boil after adding the oil to preserve its flavor and color. Stir in chopped parsley.
7. Return chicken to the pan to coat with sauce, or spoon sauce over plated thighs. Garnish with pumpkin seeds if using and serve immediately.