Pan-Roasted Chicken with Shallot Pan Sauce

Pat the chicken thighs thoroughly dry with paper towels and season both sides generously with salt and pepper.

Heat the oil in a large skillet over medium-high heat and place chicken skin-side down.

Sear undisturbed for 10 to 12 minutes until the skin is deep golden brown and crispy, then flip and cook for 8 minutes until internal temperature reaches 75°C.

Remove the chicken to a plate and pour off all but one tablespoon of fat from the skillet.

Add the minced shallots to the skillet and sauté over medium heat for 2 minutes until softened.

Pour in the white wine, scraping the bottom of the pan to release the browned bits, and simmer until reduced by half.

Add the chicken stock and thyme, simmering for 3 minutes until slightly thickened.

Remove the pan from the heat, whisk in the cold butter until melted and glossy, and pour the sauce over the reserved chicken.