Ingredients:

  • 1.5 lbs chicken thighs, bone-in skin-on
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1/2 cup chicken bone broth
  • 1 cup heavy whipping cream
  • 2 large lemons, 1 zested and juiced and 1 sliced into rounds
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the 1.5 lbs (680g) chicken thighs extremely dry with paper towels. Note: Moisture on the skin creates steam, which prevents browning.
  2. Season both sides of the chicken aggressively with 1 tsp sea salt and 1/2 tsp cracked black pepper.
  3. Heat 2 tbsp avocado oil in a 30cm cast iron skillet over medium high heat until it shimmers and just begins to wisps of smoke.
  4. Place chicken skin side down and sear without moving for 6 to 7 minutes until the skin is mahogany colored and releases easily from the pan.
  5. Flip the chicken and cook for 2 more minutes, then remove to a plate. Note: The chicken will not be fully cooked yet; we finish it in the sauce.
  6. Lower the heat to medium and add the lemon rounds to the skillet, charring for 1 minute per side until edges are blackened and caramelized.
  7. Add 3 cloves of minced garlic and sauté for 30 seconds until the kitchen smells like a trattoria.
  8. Pour in 1/2 cup (120ml) chicken bone broth to deglaze, scraping the bottom of the pan with a spatula until all the brown bits are dissolved.
  9. Whisk in 1 cup (240ml) heavy cream, lemon juice, and zest, simmering for 3 minutes until the liquid reduces by a third.
  10. Stir in 1/4 cup (25g) grated parmesan and nestle the chicken back into the pan, simmering for 2 minutes until the sauce is thick and velvety. Garnish with 1 tbsp of fresh parsley right before serving. The heat from the sauce will wake up the oils in the herbs, providing a final hit of freshness that ties the whole dish together.