Chicken au Poivre

Ingredients

• 2 pounds bone-in, skin-on chicken thighs
• 1/2 tablespoon smoked paprika
• Kosher salt, divided
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 medium shallot, finely chopped
• 1/4 cup red onion, finely chopped
• 6 garlic cloves, minced
• 1.5 teaspoons Flora & Mana Garlic of Eden salt-free seasoning
• 3/4 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 1 tablespoon whole peppercorns (mix of black, white, pink, and red), coarsely crushed
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon Dijon mustard
• 3 sprigs fresh thyme
• 1 tablespoon fresh parsley, finely chopped, plus more for garnish
• Lemon wedges (optional, for serving)

Instructions

1. Prepare the Chicken
   Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels. Season all over with 1/2 teaspoon kosher salt and 1/2 tablespoon smoked paprika. Let sit at room temperature for 5 minutes.
2. Sear the Chicken
   Heat 1 tablespoon olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering. Add the chicken in a single layer, skin side down, and sear without moving for 6 to 8 minutes until the skin is golden brown and crispy. Flip and sear the other side for another 6 to 8 minutes until browned. Transfer the chicken to a plate (it will not be cooked through yet).
3. Make the Sauce Base
   Reduce the heat to medium. Add 2 tablespoons unsalted butter to the skillet. When melted, stir in 1 finely chopped medium shallot and 1/4 cup finely chopped red onion. Cook until softened and translucent, about 2 minutes. Add 6 minced garlic cloves and cook for another 30 seconds until fragrant.
4. Deglaze the Pan
   Pour in 1/2 cup low-sodium chicken broth, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Simmer for about 1 minute until the liquid is almost evaporated.
5. Build the Cream Sauce
   Remove the pan from heat. Add 3/4 cup heavy cream, 1 tablespoon coarsely crushed peppercorns, 1 teaspoon Dijon mustard, 1.5 teaspoons Flora & Mana Garlic of Eden salt-free seasoning, 1 tablespoon fresh chopped rosemary, and 3 fresh thyme sprigs. Stir well to combine. Taste and add more kosher salt if needed.
6. Return the Chicken
   Return the chicken to the pan in a single layer, skin side up, and pour in any accumulated juices from the plate. Bring the sauce to a simmer over medium heat.
7. Finish in the Oven
   Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 20 minutes, basting the chicken with sauce every 10 minutes. The chicken is done when it reaches an internal temperature of 165°F at the thickest part.
8. Finish and Serve
   Remove the skillet from the oven and let rest for 2 minutes. Remove and discard the thyme sprigs. Stir in 1 tablespoon finely chopped fresh parsley. Divide the chicken among serving plates, spoon the creamy peppercorn sauce over top, and garnish with additional fresh parsley. Serve with lemon wedges on the side if desired.