Freddie's Nightly Feature Recipe

Prep the chicken

Pat the chicken thighs dry with paper towels. Season both sides evenly with 1 tsp sea salt and 1/2 tsp black pepper.

Sear the chicken

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the chicken thighs, presentation side down first, and sear without moving for 4–5 minutes until deeply golden. Flip and cook 3–4 minutes until a rich golden crust forms and internal temperature reaches about 155°F (it will finish cooking in the sauce). Transfer chicken to a plate and tent with foil.

Sauté aromatics

Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the skillet. Add the minced shallot and cook 2–3 minutes until softened and translucent, stirring frequently. Add the minced garlic and cook 30–45 seconds until fragrant; do not let it brown.

Deglaze

Pour in 1/2 cup dry white wine or chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon. Simmer briskly 2–3 minutes until the liquid reduces by about half.

Make the cream glaze

Lower heat to medium-low. Stir in 1/2 cup heavy cream, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon soy sauce, and 1 teaspoon lemon juice. Whisk to combine and simmer gently 3–4 minutes until sauce thickens slightly to coat the back of a spoon.

Finish sauce and return chicken

Taste and adjust seasoning with a pinch more salt or pepper if needed. Return seared chicken and any accumulated juices to the skillet. Spoon sauce over the chicken and simmer gently for 3–4 minutes until chicken reaches 165°F and sauce is glossy.

Add fresh herbs

Stir in 2 tablespoons chopped parsley, 1 teaspoon fresh thyme leaves, and 1/2 teaspoon lemon zest. Spoon the herb-flecked sauce over the chicken and let rest 2 minutes off heat to marry flavors.

Cook potatoes

While searing chicken, bring a pot of salted water to a boil and add halved baby potatoes. Boil 10–12 minutes until fork-tender. Drain and toss with 1 tablespoon butter and a pinch (1/2 tsp) salt.

Blanch green beans

In the last 3 minutes of the potatoes cooking, add trimmed green beans to the pot to blanch for 2–3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking, then toss with a little butter before serving.

Plate and serve

Arrange potatoes and green beans on plates, place a chicken thigh atop, and spoon the creamy herb sauce over the chicken. Garnish with an extra sprinkle of parsley and an optional lemon wedge.