Directions
- 1Season both sides of the bone-in, skin-on chicken thighs with salt.
- 2Melt butter and oil in a pan.
- 3Place the chicken skin side down in the pan and cook until a nice color is achieved.
- 4Flip the chicken.
- 5Remove the chicken and place it on a roasting pan.
- 6Roast the chicken in the oven at 375 degrees Fahrenheit for about 15 minutes.
- 7Add minced shallot and a little salt to the hot fat in the pan and use the shallots to deglaze the pan.
- 8Add lemon zest and rosemary and cook for a couple of minutes.
- 9Add a splash of water to the pan.
- 10Add heavy cream and a little black pepper and continue cooking until it thickens.
- 11Add a touch of mustard and a little squeeze of lemon juice.
- 12Remove the cooked chicken from the oven and let it rest.
- 13Use a little water to get all the bits off the pan and add this back into the sauce.
- 14Cook the sauce again.
- 15Add the resting juices from the chicken to the sauce.
- 16Continue simmering the sauce until it thickens.
- 17Add a little bit of chives.
- 18Spoon the sauce directly over the top of the chicken.
- 19Garnish with a little more chives.
- 20Serve over rice.
Ingredients
- bone-in, skin-on chicken thighs
- salt
- butter
- oil
- minced shallot
- lemon zest
- rosemary
- water
- heavy cream
- black pepper
- mustard
- lemon juice
- chives
- rice
Equipment
roasting panoven
Tips
- The chicken bits at the bottom of the pan will create a chicken stock, so no extra chicken stock is needed.
- You can serve this dish over egg noodles or mashed potatoes instead of rice.
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