Ingredients:

  • 2 lbs bone in, skin on chicken thighs
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 cup heavy cream
  • 0.5 cup low sodium chicken broth
  • 1 tbsp Dijon mustard
  • 0.5 cup freshly grated Parmesan cheese
  • 2 sprigs fresh thyme
  • 1 tsp lemon zest

Instructions:

  1. Prep the chicken. Pat the 2 lbs of chicken thighs completely dry with paper towels. Note: Moisture is the enemy of crispy skin.
  2. Season thoroughly. Combine the salt, pepper, smoked paprika, and garlic powder, then coat the chicken on all sides.
  3. Heat the oil. Add 1 tbsp vegetable oil to your skillet over medium high heat until it shimmers and wisps of smoke appear.
  4. Sear the skin. Place chicken skin side down. Cook for 5-7 minutes until the skin is golden and shatters when pressed.
  5. Flip and sear. Turn the pieces over and cook for another 2 minutes, then remove the chicken to a plate.
  6. Sauté aromatics. Lower heat to medium. Add the diced shallot and 4 cloves minced garlic. Cook for 2 minutes until fragrant and translucent.
  7. Deglaze the pan. Pour in the 0.5 cup chicken broth, scraping the bottom of the pan to release the brown bits (the fond).
  8. Build the sauce. Whisk in 1 cup heavy cream, 1 tbsp Dijon mustard, 0.5 cup Parmesan, and 1 tsp lemon zest.
  9. Combine and bake. Nestled the chicken back into the sauce, keeping the skin above the liquid. Bake for 20-25 minutes until the internal temperature hits 165°F (74°C).
  10. Rest before serving. Let the pan sit for 5 minutes. The sauce will thicken into a silky gravy as it cools slightly.