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Perfect Pan Seared Chicken Thighs with Pan Sauce

Cheryl Malik, 40 Aprons
  • 30 minutes
  • Serves 4

INGREDIENTS

4

bone-in skin-on chicken thighs

sea salt

2 tsp

oil (like ghee, coconut oil, or avocado oil)

1/2 cup

shallots (, finely minced)

1 cup

white wine (or chicken stock if you can't or don't use alcohol in your cooking)

1 1/3 cups

chicken stock

4 tbsp

cold high-quality butter (like Kerrygold, or ghee)

stems of fresh herbs like thyme, rosemary, or sage

large oven-proof skillet

internal thermometer