Crispy-Skin Marry Me Chicken Thighs with White Wine Pan Sauce

Method

1. Pat the thighs dry with kitchen paper and trim any fat hanging past the skin with scissors. Salt both sides evenly, set them skin-side up on a plate and leave uncovered in the fridge for 30 minutes. The skin dries out and crisps far better.

   Add in this stepBoneless skin-on chicken thighs (about 120 g each) 4Salt 1 tsp

2. Pat dry again and season with pepper. Brush a cold 26 cm pan with the oil, lay the thighs in skin-side down, then turn the heat to medium heat. Cook for 9 min without moving them, pressing lightly with a spatula. When the skin is deep golden and releases from the pan on its own, flip and cook for 3 min more, then move to a plate skin-side up. If the pan size shows ×2, cook in two batches.

   Add in this stepBlack pepper to tasteNeutral oil 1 tsp

   medium heat

3. Pour off the fat, leaving 1 tbsp in the pan. Add the finely chopped shallot and garlic and cook over medium heat for 2 min, until the shallot is soft and translucent.

   Add in this stepShallot (or ¼ onion) 1Garlic (cloves) 3

   medium heat

4. Pour in the wine and let it bubble over medium-high heat for 2 min, scraping up the brown bits from the bottom. Move on when the wine has almost disappeared and no longer smells of alcohol.

   Add in this stepDry white wine 60 ml

   medium-high heat

5. Add the stock, sun-dried tomatoes and thyme and boil over medium heat for 4 min until reduced by half. Stir in the cream, Parmesan and chili flakes, turn down to medium-low heat and simmer for 4 min, stirring. The sauce is ready when you can draw a clean line through it on the back of a spoon.

   Add in this stepChicken stock 150 mlSun-dried tomatoes in oil, roughly chopped 45 gFresh thyme (sprigs) 2Double cream (heavy cream, 35% fat or more) 150 mlParmesan, finely grated 35 gRed chili flakes 1 pinch

   medium heat→medium-low heat

6. Remove the thyme stalks. Return the chicken skin-side up, with any juices from the plate, keeping the skin above the sauce. Warm through over low heat for 5 min. It is done when the thickest part reads 75°C or more.

   low heat

7. Turn off the heat and swirl in the cold butter until the sauce turns glossy. Finely grate in the lemon zest, add 1 tsp lemon juice per serving and adjust the salt. Scatter with torn basil and serve skin-side up.

   Add in this stepUnsalted butter, cold 15 gLemon ½Fresh basil 6 g