AuthorrickyCategoryMainsFor the chicken
8 bone-in skin-on chicken thighs (about 1.2 kg)
kosher salt and cracked black pepper
1 tbsp neutral oil
1 lemon, halved
4 cloves garlic, smashed
For the pan sauce
120 ml dry white wine (or chicken stock)
2 tbsp lemon juice
30 g cold butter, cubed
10 g flat-leaf parsley, roughly chopped
1 tsp thyme leaves
1
Pat the chicken dry, season well with salt and pepper, and let it sit at room temperature for 20 minutes.
2
Heat the oil in a heavy pan over medium-high heat. Sear the chicken skin-side down, untouched, 8 to 10 minutes until the skin is crisp.
3
Flip the chicken, add the garlic and lemon halves cut-side down, and cook 3 minutes more. Remove the chicken to a plate.
4
Pour in the wine and scrape up the browned bits, reducing by half. Whisk in the lemon juice and the cold butter until glossy.
5
Return the chicken to the pan, rest 10 minutes off the heat, scatter over the parsley and thyme, and serve from the pan.
Ingredients
For the chicken
8 bone-in skin-on chicken thighs (about 1.2 kg)
kosher salt and cracked black pepper
1 tbsp neutral oil
1 lemon, halved
4 cloves garlic, smashed
For the pan sauce
120 ml dry white wine (or chicken stock)
2 tbsp lemon juice
30 g cold butter, cubed
10 g flat-leaf parsley, roughly chopped
1 tsp thyme leaves