Pat Chicken Thighs dry and season generously with Fleur de Sel and Freshly Ground Black Pepper.
In a large stainless steel skillet, melt Butter over medium heat. Continue cooking until Butter turns golden brown and has a nutty aroma (about 5-7 minutes).
Add Garlic, Thyme, and Rosemary to the Brown Butter and cook for 2-3 minutes, until fragrant.
Remove Garlic and Herbs with a slotted spoon and set aside.
Add Chicken Thighs to the skillet, skin-side down, and sear for 6-8 minutes until deeply golden brown and crispy.
Flip Chicken Thighs and cook for another 4-6 minutes, until cooked through and internal temperature reaches 165°F (74°C). Remove Chicken from skillet and set aside.
Add Shallot to the skillet and cook for 2 minutes, until softened.
Deglaze the pan with White Wine, scraping up any browned bits.
Reduce Wine by half, then add Lemon Juice and Heavy Cream. Simmer for 2-3 minutes.
Whisk in Cold Butter, one cube at a time, until sauce is emulsified and thickened.
Return Chicken to the skillet and coat with the Lemon-Shallot Pan Sauce.
Garnish with reserved Garlic and Herbs before serving.
Ingredients
4
1.5 lbs680 gBone-in, skin-on Chicken Thighs
1 tsp5 mLFleur de Sel
1/2 tsp2.5 mLFreshly Ground Black Pepper
1/2 cup113 gUnsalted Butter
6 cloves18 gGarlic-smashed
4 sprigs15 gFresh Thyme
4 sprigs15 gFresh Rosemary
1 tbsp15 mLShallot-minced
1/4 cup60 mLDry White Wine
2 tbsp30 mLLemon Juice-freshly squeezed
2 tbsp30 mLHeavy Cream
1 tbsp15 mLCold Butter-cubed
Equipment
Stainless steel skillet
Measuring spoons
Measuring cups
Slotted spoon
Whisk
Instructions
Pat Chicken Thighs dry and season generously with Fleur de Sel and Freshly Ground Black Pepper.
In a large stainless steel skillet, melt Butter over medium heat. Continue cooking until Butter turns golden brown and has a nutty aroma (about 5-7 minutes).
Add Garlic, Thyme, and Rosemary to the Brown Butter and cook for 2-3 minutes, until fragrant.
Remove Garlic and Herbs with a slotted spoon and set aside.
Add Chicken Thighs to the skillet, skin-side down, and sear for 6-8 minutes until deeply golden brown and crispy.
Flip Chicken Thighs and cook for another 4-6 minutes, until cooked through and internal temperature reaches 165°F (74°C). Remove Chicken from skillet and set aside.
Add Shallot to the skillet and cook for 2 minutes, until softened.
Deglaze the pan with White Wine, scraping up any browned bits.
Reduce Wine by half, then add Lemon Juice and Heavy Cream. Simmer for 2-3 minutes.
Whisk in Cold Butter, one cube at a time, until sauce is emulsified and thickened.
Return Chicken to the skillet and coat with the Lemon-Shallot Pan Sauce.
Garnish with reserved Garlic and Herbs before serving.
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