Ingredients:

  • 4 large bone-in, skin-on chicken thighs (approx. 800g)
  • 1.5 tsp Kosher salt
  • 1 tsp Cracked black pepper
  • 2 tbsp Extra virgin olive oil
  • 6 cloves Garlic, smashed
  • 4 sprigs Fresh thyme
  • 2 sprigs Fresh rosemary
  • 2 tbsp Unsalted butter
  • 0.5 cup Low-sodium chicken broth
  • 0.5 cup Heavy cream
  • 1 tsp Dijon mustard
  • 1 tbsp Fresh parsley, chopped

Instructions:

  1. Prep the meat. Pat the 4 large bone in, skin on chicken thighs completely dry with paper towels. Note: Surface moisture is the enemy of a good sear; it creates steam instead of a crust.
  2. Season heavily. Rub the 1.5 tsp Kosher salt and 1 tsp Cracked black pepper all over the chicken, including under the skin if possible.
  3. Start cold. Place the chicken skin side down in a cold skillet with 2 tbsp Extra virgin olive oil. Turn the heat to medium.
  4. Render the fat. Cook 12 minutes without moving the chicken until the skin is deep mahogany and releases easily from the pan.
  5. Aromatize. Flip the chicken. Add the 6 cloves smashed garlic, 4 sprigs thyme, 2 sprigs rosemary, and 2 tbsp unsalted butter to the pan.
  6. Oven finish. Transfer the skillet to a preheated 400°F oven. Bake 15 minutes until the internal temperature reaches 165°F.
  7. Rest the bird. Remove the chicken to a plate and tent loosely with foil. Note: This keeps the juices from running out when you eventually cut into it.
  8. Deglaze the pan. Return the skillet to the stove over medium heat. Pour in 0.5 cup chicken broth, scraping up the brown bits (fond).
  9. Whisk the sauce. Stir in 0.5 cup heavy cream and 1 tsp Dijon mustard. Simmer 3 minutes until the sauce coats the back of a spoon.
  10. Final touch. Place the chicken back in the pan (skin side up!) and garnish with 1 tbsp fresh parsley.