Chicken Recipe
Make Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken
For the pan sauce
To finish
Method
For the chicken
Prep
Pat the chicken thighs dry with paper towels. This helps achieve crispy skin and better browning.
Season
In a small bowl combine kosher salt, black pepper, paprika and garlic powder. Rub the olive oil over each thigh, then evenly coat both sides with the seasoning mixture.
Heat pan
Preheat a large ovenproof skillet (cast iron preferred) over medium-high heat until hot, about 2–3 minutes. Add 1 tablespoon olive oil if pan is dry.
Flip and finish in oven
Flip the thighs and cook on the other side 2 minutes on the stovetop. Transfer the skillet to a preheated 400°F (200°C) oven and roast until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 12–18 minutes depending on size. Remove skillet from oven and transfer chicken to a plate; tent with foil and rest while you make the sauce.
For the pan sauce
Sauté aromatics
Return the skillet to medium heat on the stovetop. Add the butter and let it melt, scraping up any browned bits (fond) left in the pan from the chicken. Add the chopped shallot and cook, stirring, until softened, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, careful not to burn.
Deglaze
Pour in the white wine (or 1 cup chicken stock if not using wine) to deglaze the pan. Use a wooden spoon to scrape up any stuck bits. Let the liquid simmer and reduce by about half, 2–3 minutes.
Build sauce
Add the chicken stock and thyme sprigs and simmer gently for 4–5 minutes to meld flavors. Stir in the lemon juice and taste; season with the 1 tsp salt and 1/2 tsp black pepper. If you prefer a richer, creamier sauce, stir in the heavy cream and heat through for 1–2 minutes (do not boil).
Finish
Remove and discard thyme sprigs. Return the rested chicken thighs and any accumulated juices to the skillet, spooning sauce over the top to coat. Warm for 1–2 minutes to bring chicken back up to temperature.
To finish