Ingredients
Equipment
Method
- Preheat your oven to 450 degrees F (230 degrees C).
- Pat the chicken thighs dry with paper towels. Season both sides generously with 1 1/2 teaspoons of salt and pepper each.
- Heat an 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 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 so the skin is facing up and continue roasting for another 6 minutes, or until no longer pink near the bone. Remove the skillet from the oven and place the chicken on 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 paste-like consistency, 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 and whisk again until melted. Continue adding and whisking the butter until it forms a creamy emulsion, about 4 minutes. Do not let the sauce exceed 130 degrees F (54 degrees C) 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 chives. Serve immediately.
Notes
This recipe is a great starting point for new cooks. The chicken thighs are forgiving, and the pan sauce adds a touch of elegance to a simple meal. For meal prep, you can make the sauce ahead of time and reheat it gently. The crispy skin is best enjoyed fresh.