Stovetop Roast Chicken with Garlic and Thyme Pan Sauce

I was reading Cook's Illustrated the other day and stumbled upon this recipe, which may be the best roast chicken I have ever made. The best part is that you don't need an oven! This is also one of the rare occasions that I have cooked chicken with skin and bones. It's more fatty, but so amazingly delicious! Not only that, this is also the first time I have cooked with chicken thighs, which I have discovered, are much more flavorful than a breast.

5 chicken thighs (bone-in, skin-on)
salt and pepper
2 tbsp olive oil
3/4 chicken broth

Sprinkle both sides of thighs with salt and pepper.
Heat 1 tablespoon oil in large skillet over medium-high heat. Add thighs skin-side down and sear without moving for 8 minutes.

Using tongs, flip each piece. Add broth and reduce heat to medium-low. Cover and steam chicken for 20 minutes.

Remove chicken and transfer to plate. Pour broth into measuring cup and reserve for sauce. Wipe skillet with paper towel and reheat over medium-high heat.

Heat 1 tablespoon olive oil and add chicken, skin-side down. Cook for 7 minutes without moving.

Transfer the chicken to a plate and cover to keep warm.



Return the skillet to medium heat to make the pan sauce.


Garlic and Thyme Pan Sauce:
1 large shallot, minced
2 garlic cloves, minced
1/2 dry white wine
3/4 chicken broth (reserved from chicken thighs)
1 tsp fresh thyme leaves, minced
1/4 tsp white wine vinegar
3 tbsp cold unsalted butter, cut in 3 pieces

Pour off all but about 1 teaspoon of oil from the skillet once chicken is removed and return to medium heat. Add shallot and garlic and cook, stirring constantly, until softened, about 1 minute. Add wine, scraping pan bottom to loosen browned bits. Add chicken broth and simmer about 30 minutes, until reduced to 1/2 cup. Off heat, stir in thyme and vinegar, then whisk in butter 1 tablespoon at a time.