Remove the bones from the chicken thighs. Pat them completely dry and season both sides generously with salt.
Place the chicken thighs skin-side down into a cold stainless steel or cast iron pan. Turn the heat to medium to slowly render the fat. Cook until the skin is super crispy, then flip and cook until cooked through. Remove the chicken from the pan and set aside.
In the same pan, using the rendered chicken fat, sauté the diced shallots until softened.
Deglaze the pan with white wine and simmer until reduced by half.
Stir in the chicken stock and fresh thyme. Season with salt, bring to a simmer, and let it reduce by half until the sauce has thickened.
Strain the sauce to remove the shallots and thyme sprigs.
With the heat off, stir the cubed butter into the strained sauce to emulsify it into a creamy au jus. Serve the sauce over the crispy chicken.
Cook it hands-free.
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