Ingredients
Equipment
Method
- Preheat your oven to 450 degrees F. Pat the chicken thighs dry with paper towels. Season both sides generously with 1 1/2 teaspoons each of salt and pepper.
- Heat a large oven-proof skillet over medium-high heat. Add the chicken thighs, skin-side down. Cook for 11 to 12 minutes, moving them occasionally, until the skin is deeply golden brown.
- Turn off the heat. Use tongs and paper towels to carefully mop up excess fat from the skillet. Repeat several times 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 so the skin is side up and continue roasting for another 6 minutes, or until no longer pink near the bone. Remove the skillet from the oven and transfer the chicken to a plate, skin-side up. Wipe out the skillet and set it aside.
- While the chicken roasts, prepare the sauce. Combine the vinegar, wine, shallots, lemon juice, and bay leaves in a 2-quart saucepan. Simmer over medium heat until the liquid reduces to a wet paste, about 8 to 10 minutes. Add the heavy cream and continue to simmer until the mixture reduces to about 2 tablespoons.
- Reduce the heat to low and remove the bay leaves. Add a few cubes of butter and whisk constantly until melted. Add more butter cubes, whisking until melted and incorporated. Continue adding and whisking the butter until it forms a creamy emulsion. This should take about 4 minutes. Do not let the sauce exceed 130 degrees F to prevent separation. If the sauce begins to break, remove it from the 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 and sprinkle with chopped chives. Serve immediately.
Notes
This recipe is a great starting point for beginner cooks. The pan sauce can be adjusted to your taste by adding different herbs or a touch of spice. The crispy chicken skin is a highlight, so ensure you follow the browning steps carefully.