The cast-iron skillet method used in this recipe, transitioning from stovetop to oven, is our preferred approach for ensuring crispy, succulent chicken thighs. If you’re in a rush, the chicken is tasty even without the butter sauce just serve the thighs directly from the oven). However, for an elevated dining experience akin to restaurant quality, consider preparing the classic French white wine and butter sauce known as beurre blanc. The recipe yields a generous quantity of sauce; place the chicken in some of it, then drizzle more over every other element of your meal.
Ingredients
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4 skin-on, bone-in chicken thighs (about 2 pounds)
Kosher salt and coarsely ground black pepper
1/3 cup champagne vinegar
1/3 cup dry white wine
2 shallots, finely chopped
1/2 lemon, juiced
2 bay leaves
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cubed
1/4 cup chopped chives
Directions:
1:Preheat the oven to 450 degrees F.
2: Dry the chicken with paper towels. Season both sides with 1 1/2 teaspoons of salt and pepper each.
3: Warm a sizable oven-safe skillet (ideally cast iron) over medium-high heat. Place the chicken thighs in the skillet with the skin side facing down. Cook, occasionally shifting them around to ensure uniform browning, until the skin achieves a deep golden-brown hue, typically taking 11 to 12 minutes.
4: Switch off the heat. Using tongs, grip a handful of paper towels and absorb any excess fat at the bottom of the skillet—this step helps prevent grease from splattering in your oven; cautiously dispose of the paper towel. Repeat this process several times until only a thin layer of oil remains on the skillet’s bottom.
5: Move the skillet to the oven and roast until the chicken is nearly cooked, around 6 to 8 minutes. Turn the thighs over so the skin side is facing up, then continue roasting until they’re no longer pink near the bone, another 6 minutes. Take the skillet out of the oven and place the chicken thighs on a plate, skin side up. Clean the skillet and keep it aside.
6: In the meantime, begin making your sauce. Mix the vinegar, wine, shallots, lemon juice, and bay leaves in a sturdy 2-quart saucepan. Simmer over medium heat until the mixture reduces to a thick paste, which takes approximately 8 to 10 minutes. Then, add the cream and keep simmering until the mixture reduces to about 2 tablespoons.
7: Lower the heat to a gentle simmer and take out the bay leaves. Start by adding a few pieces of butter and whisk continuously until they melt, then gradually add more butter chunks and continue whisking until they melt completely. Keep adding and whisking the butter until it forms a smooth, creamy mixture, which usually takes around 4 minutes. Make sure the sauce doesn’t exceed 130 degrees Fahrenheit, or it might separate. If the sauce begins to split, remove it from the heat, add 2 ice cubes, and whisk until it cools down and emulsifies again.
8: Season the sauce with 1/2 teaspoon of salt and a pinch of pepper. Pour it into the cast iron skillet, place the chicken on top, and sprinkle the entire dish with chives. Serve promptly.
