8 chicken thighs, bone in, skin on
TT kosher salt, pepper
2 TBS oil
9 garlic cloves, crushed
2 scallions, thinly sliced
¾ cup chicken stock
1 stick butter
2 whole lemons (preserved or Meyer), thinly sliced
1-½ TBS minced parsley
1-½ tsp chopped tarragon
- Preheat oven to 425
- Season chicken with salt & pepper
- Sear chicken in hot frying pan skin side down, 5 min.
- Add garlic, transfer pan to lower oven, roast 15-20 min.
- Pan to burner, set aside chicken (skin side up), add scallions, sautee 1 min.
- Stir in stock, lemons, butter, simmer till stock thickens, 6 min.
- Return chicken to pan, skin side up, simmer 2 min.
- Sprinkle herbs, salt, pepper to serve
