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1
Season the chicken with salt and pepper.
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2
Heat a large skillet over medium-high heat.
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3
Add the oil; heat 30 seconds.
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4
Add the legs and thighs, skin side down; cook until golden brown, about 5 minutes.
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5
Turn the pieces over; add chicken breasts, skin side down.
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6
(The breasts cook more quickly and therefore demand less time in the pan.)
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7
Cook, turning, until all of the pieces are brown on all sides, about 12 more minutes; reduce heat to medium.
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8
Cover the pan, leaving a small opening for steam to escape.
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9
Cook the chicken until a meat thermometer inserted into the thigh or leg reads 165 degrees, about 15 minutes.
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10
Remove chicken to a warm plate.
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11
Pour out any excess fat, leaving any browned bits or juice.
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12
Turn up the heat; add the shallots.
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13
Cook, stirring to prevent them from burning, 30 seconds.
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14
Deglaze the pan by adding the white wine and scraping up any brown bits.
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15
When the wine has nearly evaporated, add the chicken broth; continue stirring.
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16
Heat to a boil; cook to reduce the mixture slightly, about 5 minutes.
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17
Remove the pan from the heat.
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18
Add the thyme; whisk in the cold butter to emulsify the sauce.
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19
Taste for seasoning.
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20
Serve the chicken pieces with the sauce.
