Ingredients:

  • 8 bone-in, skin-on Chicken Thighs
  • 1½ tsp Kosher or Sea Salt, divided
  • ½ tsp Black Pepper, freshly cracked
  • 1 tsp Smoked Paprika
  • 2 Tbsp Olive Oil
  • 2 medium Shallots, finely diced
  • 6 cloves Garlic, minced
  • ½ cup (120 ml) Low Sodium Chicken Stock
  • 1½ cups (360 ml) Double Cream (Heavy Cream)
  • 2 sprigs Fresh Thyme
  • 1 small sprig Fresh Rosemary, finely chopped
  • 1 tsp Dijon Mustard
  • ½ cup Freshly grated Parmesan Cheese
  • 1 tsp Freshly squeezed Lemon Juice

Instructions:

  1. Preheat the oven temperature to 200°C (400°F). Pat the chicken thighs thoroughly dry using kitchen paper. Combine 1 tsp of the salt, pepper, and paprika. Rub the seasoning liberally over both sides of the chicken, focusing primarily on the skin.
  2. Place the oven-safe skillet over medium-high heat and add the olive oil. Place the chicken thighs skin-side down in the hot skillet. Sear for 5–7 minutes without moving, until the skin is deep golden brown and crisp. Flip the chicken briefly (1 minute), then remove the thighs and set them aside. Drain off all but about 1 Tbsp of the rendered fat.
  3. Reduce the heat to medium. Add the diced shallots and sauté for 3 minutes until softened. Add the minced garlic and cook for 1 minute. Pour in the chicken stock and scrape the bottom of the pan to lift the flavourful brown bits (fond). Allow the stock to reduce by half (about 2 minutes). Stir in the double cream, fresh herbs, Dijon mustard, and the remaining salt/pepper. Bring the mixture to a gentle simmer. Remove the pan from the heat and stir in the grated Parmesan until the sauce is smooth.
  4. Return the seared chicken thighs to the skillet, placing them skin-side up and nesting them gently into the sauce, ensuring the skin remains above the liquid level. Transfer the skillet immediately to the preheated oven. Bake for 25–30 minutes, or until the chicken internal temperature reaches 74°C (165°F).
  5. Remove the skillet from the oven and allow the chicken to rest in the pan for 5–10 minutes. Stir the fresh lemon juice into the sauce surrounding the chicken. Serve straight from the skillet.