Lemon Garlic Chicken Thighs

Chicken

• 6 Bone-in, skin-on chicken thighs
• 1 tsp Salt
• 1/2 tsp Black pepper

Sauce

• 4 cloves Garlic, minced
• 3/4 cup Chicken stock
• 3 tbsp Lemon juice
• 2 tbsp Butter
• 1 tsp Fresh thyme

Chicken

1. Pat the thighs dry and season both sides with salt and pepper.

Sear

1. Place skin-side down in a cold skillet, then set over medium heat and let the fat render slowly as the pan heats up. (Tip: Starting cold rather than in a hot pan is what lets the fat render gradually rather than searing the outside before the fat underneath has melted.)
2. Once the skin is deeply golden and crisp, flip and cook the other side briefly, then transfer to a plate.

Sauce

1. Pour off all but a tablespoon of the rendered fat, add the garlic, and cook until fragrant. (Tip: Don't let the garlic sit unattended here — it goes from fragrant to burnt fast in the residual heat of the fond.)
2. Pour in the stock and lemon juice, scraping up the browned bits from the bottom of the pan. (Tip: That browned fond is concentrated flavour from the sear — this is what it's there for.)

Finish

1. Return the thighs skin-side up to the pan and simmer until an instant-read thermometer in the thickest part reads 74°C (165°F).
2. Lift the thighs out, whisk the butter and thyme into the sauce, and spoon over to serve.