Ingredients:

  • large bone-in, skin-on chicken thighs
  • ½ teaspoons Kosher Salt
  • teaspoon Freshly Ground Black Pepper
  • teaspoon Smoked Paprika
  • tablespoon Olive Oil
  • tablespoons Unsalted Butter
  • cloves Garlic, minced
  • tablespoon All-Purpose Flour
  • cup Chicken Broth (Low Sodium)
  • ¾ cup Heavy Cream (Double Cream)
  • tablespoon Dijon Mustard
  • teaspoon Fresh Thyme leaves, chopped
  • ½ teaspoon Fresh Rosemary, chopped
  • ½ cup Grated Parmesan Cheese, plus extra for topping

Instructions:

  1. Preheat oven to 400°F (200°C / Gas Mark 6). Pat the chicken thighs thoroughly dry with kitchen roll. Season liberally on both sides with salt, pepper, and smoked paprika.
  2. Heat olive oil in a large, oven-safe skillet or Dutch Oven over medium-high heat. Place chicken thighs skin-side down and sear undisturbed for 6–8 minutes until deeply golden brown and crisp. Remove chicken and set aside, leaving fat in the pan.
  3. Reduce heat to medium. Add butter to the pan drippings. Once melted, whisk in the minced garlic and cook for 1 minute until fragrant.
  4. Whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth until smooth. Bring to a gentle simmer, scraping up any brown bits (the fond).
  5. Stir in the heavy cream, Dijon mustard, thyme, and rosemary. Let it simmer gently for 2 minutes until slightly thickened.
  6. Remove the pan from the heat. Stir in the ½ cup of grated Parmesan until melted and creamy. Taste and adjust seasoning if necessary.
  7. Nestle the seared chicken thighs back into the creamy sauce, ensuring the crispy skin side is facing up and out of the liquid. Sprinkle a little extra Parmesan over the tops.
  8. Transfer the skillet to the preheated oven. Bake for 30–35 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  9. Let the dish rest for 5 minutes before serving directly from the pan, spooning extra sauce over the top.