Step 1

Preheat oven to 425°.Pat the chicken thighs dry really well then season chicken thighs with salt and pepper.

Step 2

Heat oil in a 12" cast-iron skillet over high heat until the oil is hot and rippling (not smoking yet). We like to use avocado oil because it has a higher flash (smoke) point so you can sear the chicken thighs at a higher heat without smoking. But avocado oil and olive oil are great options. Do not put the chicken into a pan that isn’t hot enough or you won’t get the crispy skin. A drop of water should sizzle on the surface of the pan when it’s ready.

Step 3

Place the chicken thighs skin side down and sear without moving for 5-7 minutes. The skin will turn crispy golden brown and the skin should easily remove from the pan when it’s ready. Flip the chicken over and carefully transfer it to the oven to roast for 12-15 minutes, or until a meat thermometer reads 155°F in the thickest part of the chicken. This allows for 10-15 degrees of carryover cooking when you let it rest. This is a good time to prep and chop the rest of the ingredients for the pan sauce.

Step 4

Carefully (using two hot pads) remove the skillet from the oven and transfer the chicken to a cutting board.

Step 5

Drain off all but a few tablespoons of the rendered chicken fat and place the pan back on the stovetop over medium-high heat. Add the chopped shallots and minced garlic and cook, stirring frequently for about 30 seconds, until the garlic is just golden brown.

Step 6

Add the white wine (or 1/2 cup chicken stock) and bring the mixture to a boil then reduce the heat to medium and simmer for 3-4 minutes, until the mixture has reduced by about half. Add the chicken stock and repeat until all of the liquid has reduced by half. Stir in the until it’s melted then add the fresh herbs.

Step 7

Your sauce is ready when you see visible streaks that slowly close when you drag a spoon through it. If not, keep on reducing! taste the sauce and add more salt and pepper as needed.

Step 8

remove from the heat, nestle the chicken thighs back in the pan and spoon the sauce over them to coat. serve right away.