Butter-Basted Chicken Provençal with Herb-Infused Pan Sauce

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 2 tablespoons olive oil
• 1 cup chicken stock, low sodium
• 1 cup dry white wine
• 4 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• 1 tablespoon herbes de Provence
• 1 whole lemon, juiced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped

Method

1. 01
   Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season them with salt and pepper.
2. 02
   Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5 minutes per side.
3. 03
   Remove the chicken from the skillet and set aside. Drain excess fat from the skillet, leaving about 1 tablespoon.
4. 04
   Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and herbes de Provence. Sauté for 1 minute until fragrant.
5. 05
   Pour in the white wine and chicken stock, scraping up any brown bits from the bottom of the pan. Increase the heat to bring the mixture to a simmer.
6. 06
   Return the chicken thighs to the skillet skin-side up. Baste the chicken with the pan juices and transfer the skillet to the preheated oven.
7. 07
   Roast for 25-30 minutes, basting once or twice, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. 08
   Remove the skillet from the oven. Transfer the chicken to a plate and cover loosely with foil to keep warm.
9. 09
   Place the skillet back on the stove over medium heat. Add the lemon juice and remaining 2 tablespoons of butter, stirring until the butter is melted and the sauce is emulsified.
10. 10
    Stir in the chopped parsley, thyme, and rosemary. Adjust seasoning with salt and pepper to taste.
11. 11
    Serve the chicken with the herb-infused pan sauce drizzled over the top. Garnish with additional fresh herbs, if desired.