Ingredients:

  • 4 bone in, skin on chicken thighs
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 6 garlic cloves, smashed and peeled
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 large shallot, finely minced
  • 0.5 cup low sodium chicken broth
  • 0.5 cup heavy cream
  • 2 tbsp unsalted butter, cold
  • 1 tbsp fresh chives, minced

Instructions:

  1. Pat the 4 chicken thighs bone dry with paper towels.
  2. Season both sides generously with 2 tsp salt and 1 tsp pepper.
  3. Heat 1 tbsp olive oil in a large skillet over medium heat until the oil shimmers and swirls easily.
  4. Place chicken skin side down and sear for 8-10 mins until the skin is mahogany brown and releases easily from the pan.
  5. Flip the chicken and cook for another 5 mins. Move the chicken to a plate and keep it warm.
  6. Toss in the 6 smashed garlic cloves, 4 sprigs thyme, and 2 sprigs rosemary. Sauté until the air smells like a fragrant herb garden.
  7. Add the minced shallot and cook for 2 mins until they turn translucent and soft.
  8. Pour in 0.5 cup chicken broth to deglaze, scraping the bottom until all the brown bits (fond) are dissolved.
  9. Stir in 0.5 cup heavy cream and simmer for 3 mins until the sauce coats the back of a spoon.
  10. Whisk in the 2 tbsp cold butter one tablespoon at a time. Return the chicken to the pan until the sauce is velvety and bubbling. Garnish with chives.