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Preheat your oven to 375°F. Pat the boneless, skinless chicken thighs dry with paper towels. This helps achieve a better sear.

Season the chicken thighs generously on both sides with kosher salt, freshly ground black pepper, and smoked paprika.

Heat the olive oil in a large oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat until shimmering.

Carefully place the seasoned chicken thighs into the hot skillet. Sear for 4-5 minutes per side, until deeply golden brown. Do not overcrowd the pan; cook in batches if necessary.

Transfer the skillet with the seared chicken into the preheated oven. Roast for 8-12 minutes, or until the internal temperature of the chicken reaches 165°F when measured with an instant-read thermometer.

Once cooked, remove the skillet from the oven. Transfer the chicken to a plate, cover loosely with aluminum foil, and let it rest for 5 minutes. This allows the juices to redistribute, ensuring moist chicken.

While the chicken rests, place the skillet back on the stovetop over medium heat. Add the finely chopped shallot and sauté for 1-2 minutes until softened and fragrant.

Pour the dry red wine into the skillet to deglaze the pan. Use a wooden spoon or spatula to scrape up all the flavorful brown bits (fond) from the bottom of the pan. Simmer for 1-2 minutes, allowing the wine to reduce slightly.

Stir in the chicken broth and bring to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to reduce and thicken slightly.

Remove the skillet from the heat and stir in the unsalted butter until melted and fully incorporated, creating a rich, glossy sauce.

Spoon the shallot and red wine pan sauce generously over the rested chicken thighs. Top each chicken thigh with a dollop of crème fraîche or sour cream. Garnish with fresh parsley, if desired, and serve immediately.


Preheat your oven to 375°F. Pat the boneless, skinless chicken thighs dry with paper towels. This helps achieve a better sear.

Season the chicken thighs generously on both sides with kosher salt, freshly ground black pepper, and smoked paprika.

Heat the olive oil in a large oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat until shimmering.

Carefully place the seasoned chicken thighs into the hot skillet. Sear for 4-5 minutes per side, until deeply golden brown. Do not overcrowd the pan; cook in batches if necessary.

Transfer the skillet with the seared chicken into the preheated oven. Roast for 8-12 minutes, or until the internal temperature of the chicken reaches 165°F when measured with an instant-read thermometer.

Once cooked, remove the skillet from the oven. Transfer the chicken to a plate, cover loosely with aluminum foil, and let it rest for 5 minutes. This allows the juices to redistribute, ensuring moist chicken.

While the chicken rests, place the skillet back on the stovetop over medium heat. Add the finely chopped shallot and sauté for 1-2 minutes until softened and fragrant.

Pour the dry red wine into the skillet to deglaze the pan. Use a wooden spoon or spatula to scrape up all the flavorful brown bits (fond) from the bottom of the pan. Simmer for 1-2 minutes, allowing the wine to reduce slightly.

Stir in the chicken broth and bring to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to reduce and thicken slightly.

Remove the skillet from the heat and stir in the unsalted butter until melted and fully incorporated, creating a rich, glossy sauce.

Spoon the shallot and red wine pan sauce generously over the rested chicken thighs. Top each chicken thigh with a dollop of crème fraîche or sour cream. Garnish with fresh parsley, if desired, and serve immediately.
