Instructions

Measure out all ingredients. Rinse and dry herbs throughly. Pat chicken dry and season it with salt and pepper. Preheat your oven to 350°F.

Heat a cast iron skillet over medium-high heat and add the butter. Once the butter has melted, place the chicken thighs in the pan skin side down. Let the chicken cook skin side down for 5 – 8 minutes until the skin in evenly browned. The chicken will not be cooked all the way through at this point.

Remove the chicken from the pan and set it aside. Add the shallots to the butter and chicken drippings. Season with salt and pepper and cook until lightly golden.

Add the wine and using a wooden spoon, scrape up any bits that may have stuck to the bottom of the pan. This is called deglazing. Next, add the chicken stock and then put the chicken back in. Finally, add a fistful of each herb (reserving some for sauce and garnish). Transfer the pan to the oven and cook for 10 to 15 minutes until the chicken has an internal temperature of 165°F.

Transfer the chicken from the pan to a plate and cover it with foil to stay warm as you make the sauce. At this point, I strain the liquid and drippings and add them back to the pan. This step is completely optional but makes for a very smooth sauce. If you don’t strain, just remove the herb stems. Add the cream and bring the liquid to a boil. Cook over medium-high heat, while stirring, for 8 – 10 minutes until the liquid has reduced by half and the sauce has thickened. Roughly chop a tablespoon of each herb and add to the sauce.

For a chef-worthy presentation, place the sauce on the bottom of the dish and top it with the chicken. This ensures the crispy skin remains crispy. Add a few sprinkles of parsley and serve immediately. Enjoy!