Devant Recipe

Pat the chicken thighs dry with paper towels. Using a sharp knife, score the skin lightly in a couple of places to help fat render. Season both sides of the thighs evenly with kosher salt (1.5 tsp), black pepper (1 tsp), smoked paprika (1 tsp) and garlic powder (1/2 tsp). Lightly dredge each thigh in 1/2 cup all-purpose flour, shaking off excess. Set aside on a plate.

Heat a large heavy skillet or sauté pan over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. When the fat is hot and glistening, place the floured, seasoned chicken thighs skin-side down, leaving space between pieces. Sear without moving for 6–8 minutes until the skin is deeply golden and crisp. Flip and sear the other side for 3 minutes. Transfer chicken to a plate and tent loosely with foil.

Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the empty pan. Add the finely chopped shallots (2) and sauté for 2–3 minutes until translucent. Add the minced garlic (4 cloves) and cook 30–45 seconds until fragrant, taking care not to burn.

Pour in the dry white wine (120 ml) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

Stir in the chicken stock (300 ml), fresh lemon juice (2 tbsp) and Dijon mustard (1 tbsp). Bring the mixture to a gentle simmer.

Return the seared chicken thighs to the pan, skin-side up, nestling them into the sauce. Spoon some sauce over the thighs. Reduce heat to low, cover the pan and simmer gently for 18–22 minutes, or until an instant-read thermometer inserted near the bone registers 74°C (165°F).

When chicken is cooked, transfer the thighs to a warm platter. Increase heat under the pan to medium-high and stir in the heavy cream (120 ml). Cook for 2–3 minutes to thicken slightly, then add the capers (2 tbsp) and chopped parsley (2 tbsp). Adjust seasoning with additional salt and pepper to taste, and if desired a squeeze more lemon juice.

Return the chicken to the pan to warm in the sauce for 1 minute, spooning sauce over the pieces. Remove from heat.

Serve the DEVANT chicken hot, spooning the creamy lemon-caper sauce over the thighs. Accompany with roasted baby potatoes or crusty bread (400 g) and lemon wedges (4) on the side. Garnish with extra parsley if desired.