Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup sliced carrots
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 3 cloves minced garlic
  • 2 cups chicken stock with lemon juice
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • ½ cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken dry with paper towels. Melt 1 tablespoon of butter over medium-high heat in a large Dutch oven or deep skillet. Place chicken skin-side down and cook until the skin is deep golden brown and crisp, about 5–7 minutes. Flip and sear the other side for 3 minutes, then remove chicken to a plate.
  2. In the same pot, add the remaining 2 tablespoons of butter. Add the onions, carrots, and celery; sauté for 5 minutes until the onions are translucent. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  3. Slowly pour in the chicken stock with lemon juice, whisking constantly to prevent flour lumps. Return the chicken and any accumulated juices to the pot. Add salt, pepper, and thyme. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 35–40 minutes until the internal temperature of the chicken reaches 165°F (74°C).
  4. Remove the chicken to a serving platter. Increase heat to medium and simmer the sauce for 5 minutes to reduce it slightly. Stir in the heavy cream and the final tablespoon of lemon juice. Simmer for another 2 minutes until the sauce is thick and glossy. Stir in the fresh parsley and pour the sauce over the chicken.