Crispy Skin Chicken with Pan Sauce

Start with a cold, dry pan. Place the salted and patted dry chicken thighs skin-side down in the pan.

Turn the stove on to medium heat and wait for the chicken skin to render its fat.

Season the top side of the chicken with salt and pepper.

Cook until the skin is crispy and golden brown, then flip to cook the other side.

Once cooked through, remove the chicken from the pan and set it aside to rest.

In the same pan, add chopped shallots to the rendered chicken fat.

Add grated garlic and sauté until fragrant.

Deglaze the pan with dry white wine, scraping the browned bits from the bottom.

Pour in about a cup of chicken stock and let the sauce reduce.

Squeeze in fresh lemon juice for brightness.

Turn the heat to low and add cold butter, swirling the pan to create a creamy sauce.

Finish the sauce by stirring in fresh parsley.

Serve the crispy chicken with sides like asparagus and potatoes, and generously spoon the pan sauce over the top.