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1
Preheat the oven to 375 degrees F.
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2
Season the chicken thighs with salt and pepper, to taste.
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In a medium oven-proof frying pan over high heat, add the oil and butter and stir to combine.
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Add garlic and thyme and cook until the butter is slightly browned.
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Add the chicken, skin side, down and let it sit in the pan so the skin becomes crispy and golden.
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6
While the skin is crisping up, spoon the hot butter/oil over the thighs.
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Once the skin is crisp, about 5 minutes, and releases from the pan easily, turn the chicken over.
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Continue cooking for another 5 minutes to sear the meat.
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Put in the oven and roast for approximately 10 to 15 minutes.
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Depending on how large the thighs are, check for doneness.
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Potatoes:
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Have an ice bath ready before beginning.
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Bring a medium stockpot of salted water to boil over medium heat.
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Blanch each of the varieties of potatoes and carrots; starting with the fingerlings, Yukon gold, carrots and purple Peruvians last.
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Cook each batch until tender, but still with a little bite.
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After blanching each set of vegetables, use a strainer remove all of the vegetables out of the water and dunk them in the ice water bath.
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Once they are cold to the touch, drain and set aside.
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Right before serving, get a medium fry pan heated over high heat, add the a little oil and some butter.
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Once the butter is melted and hot, add the potatoes and carrots and saute until heated through.
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Season with salt and pepper, to taste.
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For the Herbed Jus:
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In a medium saucepan over medium heat, add the oil and 1 tablespoon butter.
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When the butter has melted, add the onions, garlic and shallots.
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Cook slowly to soften and bring out the flavors.
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Do not burn the garlic.
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Reduce the heat to low if the mixture starts to brown.
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Stir in the Sauvignon Blanc and allow it to reduce by half.
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Add the chicken stock and continue cooking at a simmer to reduce again by half.
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Taste the jus and if it seems a bit too tart and sharp, add more butter to smooth it out.
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(If you want to make the jus into a thicker sauce, you can add some heavy cream.)
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Adjust the seasoning with salt and pepper, to taste.
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When the jus is ready, add the 1/4 cup parsley and 1/2 cup chives right before serving to maintain the bright green color.
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Assembly:
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Put a large serving spoon of heated, seasoned potatoes and carrots in the center of each serving plate, letting some of them spill to the edges.
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Arrange 1 chicken thigh on top of the vegetables, skin side up.
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Ladle the jus around each plate and garnish the top of the chicken with a small sprinkling of the minced parsley and chives.
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The chicken is cooked in butter to bring a beautiful richness to the dish.
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The crispy skin adds texture along with the potatoes and carrots that have a little bite, while still being tender.
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The Sauvignon Blanc has a bit of tartness that helps cut the richness, like acid does with fried food.
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40
The dish is meant to be simple with a splash of color and lots of fresh herb flavor.
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Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
