Ingredients
Equipment
Method
- Preheat your oven to 450 degrees F. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
- Heat an oven-proof skillet over medium-high heat. Add the chicken thighs skin-side down. Cook for 11 to 12 minutes, until the skin is golden brown. Move the chicken occasionally for even browning.
- Turn off the heat. Use tongs and paper towels to carefully remove excess fat from the skillet. Repeat until only a thin film of oil remains. This prevents splattering in the oven.
- Transfer the skillet to the preheated oven. Roast for 6 to 8 minutes until the chicken is almost cooked through. Flip the thighs to skin-side up and continue roasting for another 6 minutes, or until no longer pink near the bone.
- Remove the skillet from the oven. Transfer the chicken thighs to a plate, skin-side up. Wipe out the skillet and set it aside.
- To make the sauce, combine vinegar, wine, shallots, lemon juice, and bay leaves in a saucepan. Simmer over medium heat for 8 to 10 minutes, until reduced to a wet paste. Add heavy cream and simmer until reduced to about 2 tablespoons.
- Reduce heat to low. Remove bay leaves. Add butter chunks one by one, whisking constantly until each addition is melted and incorporated into a creamy emulsion. This should take about 4 minutes. Do not let the sauce exceed 130 degrees F, or it may separate. If it starts to break, remove from heat, add 2 ice cubes, and whisk until it cools and comes back together.
- Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Pour the sauce into the cast iron skillet. Place the chicken thighs on top of the sauce. Sprinkle with chives and serve immediately.
Notes
This recipe is a great starting point for beginner cooks. The pan sauce is rich and flavorful, complementing the crispy chicken thighs perfectly. You can adjust the seasoning to your preference.