Directions

1. Season chicken with 1 tsp salt, let sit 30 min. Pat dry.
2. Heat pan, add butter & oil. Sear chicken skin-side down 3 min, flip, sear 2 min. Remove.
3. Add onion, salt, paprika, bay leaves, thyme. Sauté 3–4 min.
4. Deglaze with vinegar, reduce. Add wine, reduce by half. Stir in mustard, cream, stock. Season with remaining salt & pepper.
5. Return chicken, skin-side up, spoon sauce over top. Bake uncovered at 400°F for 30 min.
6. Sprinkle Gruyère, bake 10 min.
7. Rest, sprinkle parsley, and serve.

Notes

• Crispiness depends on properly dried skin.
• Gruyère = rich flavor; fontina or parm works too.
• Dijon + cream = easy weeknight-to-dinner-party dish.
• Add lemon squeeze or salad to balance richness.

Ingredients

• 4–5 bone-in, skin-on chicken thighs
• 1½ tsp kosher salt (divided)
• Paper towels (for drying skin)
• 1 tbsp butter
• 1 tbsp avocado oil (or neutral oil)
• 1 medium yellow onion, finely diced
• 1 tsp smoked paprika
• 2 bay leaves
• 3 sprigs fresh thyme
• 2 tbsp red wine vinegar (or sherry, apple cider, or white wine vinegar—not balsamic)
• ½ cup dry white wine
• 1½ tbsp Dijon mustard
• ⅓ cup heavy cream
• 1¼ cups chicken stock
• ¼ tsp freshly cracked black pepper
• ½ cup grated Gruyère (or Comté)
• 1 tsp chopped parsley (to finish)