Ingredients:

  • 4 (approx. 1.2 kg / 2.6 lbs) Bone-in, skin-on Chicken Thighs
  • 1 Tbsp (15 ml) Olive Oil
  • 2 Tbsp (28 g) Unsalted Butter, divided
  • 1 tsp (5 g) Fine Sea Salt, plus more for seasoning
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 6 cloves (approx. 30 g) Fresh Garlic, minced
  • 1 Medium (150 g) Shallot, finely diced (or ½ small onion)
  • 2 Tbsp (30 ml) Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 Tbsp (8 g) All-Purpose Flour
  • 1 cup (240 ml) Low-Sodium Chicken Stock
  • ½ cup (120 ml) Heavy Cream (Double Cream, 35% fat minimum)
  • ½ cup (50 g) Freshly Grated Parmesan Cheese
  • 1 tsp (5 ml) Lemon Juice
  • 2 Tbsp (8 g) Fresh Parsley, chopped
  • 1 Tbsp (4 g) Fresh Thyme leaves (optional)

Instructions:

  1. Pat the chicken thighs thoroughly dry with paper towels (key for crisp skin!). Season generously on both sides with salt and pepper.
  2. Place the skillet over medium-high heat. Add 1 Tbsp of olive oil and 1 Tbsp of butter. Wait until the fat shimmers slightly.
  3. Place the thighs skin-side down into the hot pan. Sear without moving for 6–8 minutes until the skin is deeply golden brown and crisp, rendering out the fat.
  4. Flip the thighs and cook on the second side for 2–3 minutes. Remove the chicken from the pan and set it aside on a plate; do not clean the pan.
  5. Reduce the heat to medium-low. Add the remaining 1 Tbsp of butter to the pan. Add the diced shallots and sauté for 2 minutes until softened. Add the minced garlic and cook for 60 seconds until fragrant—be careful not to burn it.
  6. Sprinkle the flour over the aromatics and stir for 1 minute. Pour in the white wine and scrape up all the delicious browned bits (fond) from the bottom of the pan. Let the wine reduce by half (about 1 minute).
  7. Pour in the chicken stock. Bring the mixture to a simmer, stirring constantly, then reduce the heat slightly.
  8. Stir in the heavy cream and let the sauce simmer gently for 2–3 minutes until it thickens slightly. Remove the pan from the direct heat and stir in the grated Parmesan cheese until melted and smooth. Season the sauce lightly with salt and pepper.
  9. Nestle the seared chicken thighs back into the sauce, skin-side up.
  10. Cover the pan loosely or transfer to a preheated oven (180°C / 350°F) for 10–12 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) at its thickest part.
  11. Remove the pan from the heat. Stir in the lemon juice, fresh parsley, and thyme. Allow the dish to rest in the sauce for 5 minutes before serving.