Ingredients
Equipment
Method
- Preheat your oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each of salt and pepper.
- Heat a large oven-proof skillet over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook until the skin is very golden brown, about 11 to 12 minutes. Move them around once or twice for even browning.
- Turn off the heat. Use tongs and paper towels to mop up excess fat in the skillet. Discard the paper towel. Repeat until there is only a thin film of oil left.
- Transfer the skillet to the oven and roast for 6 to 8 minutes, until the chicken is almost cooked through. Flip the thighs so they are skin-side up, then continue roasting for another 6 minutes, until no longer pink near the bone. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin-side up. Wipe out the skillet and set aside.
- In a heavy 2-quart saucepan, combine the vinegar, wine, shallots, lemon juice, and bay leaves. Simmer over medium heat until the mixture is reduced to a wet paste, about 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
- Reduce the heat to low and remove the bay leaves. Add a few chunks of butter and whisk constantly until melted. Add more butter chunks and whisk again until melted. Continue adding and whisking the butter until all is incorporated and the sauce is a creamy emulsion, about 4 minutes. Do not let the sauce exceed 130 degrees F to prevent separation. If the sauce breaks, remove from heat, add 2 ice cubes, and whisk until it cools and comes back together.
- Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer the sauce to the cast iron skillet, nestle the chicken on top, and sprinkle with chives. Serve immediately.
Notes
This recipe was inspired by a personal cooking experience where simple ingredients and techniques yielded delicious results, encouraging a passion for cooking.