Ingredients:

  • 4 large Bone-in, Skin-on Chicken Thighs (approx. 900g / 2 lbs)
  • 2 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tbsp Neutral Oil (such as rapeseed or vegetable)
  • 1 tbsp Unsalted Butter
  • Salt and Freshly Ground Black Pepper (to taste)
  • 1 large Shallot, finely minced (or 1/2 small brown onion)
  • 2 cloves Garlic, minced
  • 2 sprigs Fresh Thyme (or 1/2 tsp dried thyme)
  • 1 tbsp All-Purpose Flour (plain flour)
  • 1 cup (240ml) Low-Sodium Chicken Stock (Warmed)
  • 1/4 cup (60ml) Dry White Wine (Optional, e.g., Sauvignon Blanc)
  • 1/2 tsp Dijon Mustard
  • 1 tbsp Heavy Cream (optional, for richness)
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Pat the chicken thighs thoroughly dry using paper towels—this is essential for crispy skin!
  2. Season the chicken generously all over with salt, pepper, paprika, and oregano.
  3. Place the oven-safe pan over medium-high heat. Add the oil and the butter. Once the butter foams, place the chicken thighs skin-side down into the hot fat.
  4. Sear the chicken for 8-10 minutes without moving, until the skin is deeply golden brown and crispy, and a significant amount of fat has rendered into the pan.
  5. Flip the thighs. Reduce the heat to medium. Add the minced shallots, minced garlic, and thyme sprigs to the rendered fat in the pan. Sauté for 2 minutes until the aromatics are fragrant and softened.
  6. Transfer the pan immediately to the preheated oven. Bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part.
  7. Remove the chicken from the pan and place it on a cutting board or platter to rest, tented loosely with foil. Leave all the pan drippings and aromatics in the skillet.
  8. Place the skillet back on the hob over medium heat. If using wine, pour in the dry white wine and scrape up all the browned bits (the fond) from the bottom of the pan. Allow the wine to reduce by half. (If skipping wine, proceed directly to the next step using stock.)
  9. Sprinkle the tablespoon of all-purpose flour over the pan drippings and stir vigorously with a whisk for 1-2 minutes to create a quick roux. Cook out the flour taste until the mixture is a light caramel colour.
  10. Gradually whisk in the warm chicken stock, a splash at a time, incorporating each addition fully before adding the next. This prevents lumps.
  11. Bring the gravy mixture to a gentle simmer, whisking occasionally. Stir in the Dijon mustard. Let the gravy simmer for 3-5 minutes, allowing it to thicken to your desired consistency.
  12. Taste and adjust seasoning with salt and pepper. Stir in the optional heavy cream for a velvetier finish. Remove the thyme sprigs.
  13. Slice the rested chicken thighs if desired, or serve whole. Spoon the rich pan gravy generously over the chicken. Garnish with fresh chopped parsley.