Garlic Shallot Butter Chicken — Crispy Seared Chicken Thighs

• total time: 26 minutes

Ingredients

INGREDIENTS

CHICKEN

3–4 bone-in chicken thighs (about 2 lbs)

Kosher salt and black pepper

Neutral oil for searing

BUTTER SAUCE

5 TBSP unsalted butter

1 shallot, finely minced

3 garlic cloves, smashed (skin on)

3–4 sprigs fresh thyme

1 lemon wedge

SERVING SUGGESTIONS

2 C mashed potatoes

Sautéed green beans

DIRECTIONS

Directions

STEP 1: SEASON

Pat dry chicken thighs. Immediately before searing, season both sides with kosher salt and black pepper. For best crispy-skin results, place the chicken on a wire rack and refrigerate uncovered overnight to let the skin dry out

STEP 2: SEAR SKIN-SIDE

Heat neutral oil in a skillet over medium heat. Place chicken skin-side down and cook undisturbed for 8–10 minutes, or until skin is deeply golden and crisp.

STEP 3: FINISH COOKING

Flip the chicken and lower the heat slightly. Continue cooking for 10–15 minutes, or until internal temperature reaches 175°F.

STEP 4: SAUCE

Move the chicken to the opposite side of the skillet, away from you and reduce heat to medium-low. Add smashed garlic, minced shallot, and butter. Cook for 1–2 minutes, stirring, until fragrant and softened. Then add in the thyme.

STEP 5: BASTE

Spoon the aromatics and liquid over the chicken for 3-4 minutes. Squeeze in the lemon juice and continue basting for 1 more minute. Remove from heat.

STEP 6: SERVE

Serve over mashed potatoes with sautéed green beans on the side. Optionally garnish with a sprinkle of chopped parsley for color.