Step 1

Season the chicken with salt and pepper. Heat a large skillet over medium-high heat. Add the oil; heat 30 seconds. Add the legs and thighs, skin side down; cook until golden brown, about 5 minutes. Turn the pieces over; add chicken breasts, skin side down. (The breasts cook more quickly and therefore demand less time in the pan.)

Step 2

Cook, turning, until all of the pieces are brown on all sides, about 12 more minutes; reduce heat to medium. Cover the pan, leaving a small opening for steam to escape. Cook the chicken until a meat thermometer inserted into the thigh or leg reads 165 degrees, about 15 minutes.

Step 3

Remove chicken to a warm plate. Pour out any excess fat, leaving any browned bits or juice. Turn up the heat; add the shallots. Cook, stirring to prevent them from burning, 30 seconds.

Step 4

Deglaze the pan by adding the white wine and scraping up any brown bits. When the wine has nearly evaporated, add the chicken broth; continue stirring. Heat to a boil; cook to reduce the mixture slightly, about 5 minutes. Remove the pan from the heat.

Step 5

Add the thyme; whisk in the cold butter to emulsify the sauce. Taste for seasoning. Serve the chicken pieces with the sauce.