Chicken Thighs with Lemon Beurre Blanc and Finger Lime

Pan-seared chicken thighs finished with a silky lemon beurre blanc built right in the chicken pan, then topped with finger lime pearls and parsley.

Servings: 2 Time: ~30 min (plus a rest in the fridge)

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Ingredients

Chicken

• 4 chicken thighs
• Kosher salt
• Black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter

Lemon Beurre Blanc

• 1 shallot, finely minced
• ¼ cup white wine
• 1 tablespoon lemon juice
• 2 tablespoons heavy cream
• 6 tablespoons cold butter, cut into cubes
• Salt, to taste

To Finish

• Finger lime pearls
• Chopped parsley

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Method

Season the Chicken

Pat the chicken dry with paper towels.

Season both sides with kosher salt and black pepper.

Put on a plate, cover loosely, and refrigerate until ready to cook.

Take the chicken out of the fridge about 15 minutes before cooking. Cut the 6 tablespoons cold butter into cubes for the sauce and keep cold.

Cook the Chicken

Heat a skillet over medium-high heat.

Add 1 tablespoon olive oil, then add the chicken.

Cook 4 minutes, flip, and cook 4 minutes more.

Add 1 tablespoon butter and lower the heat to medium.

Cook 3-6 more minutes, flipping once, until the inside reaches 165°F.

Move the chicken to a plate and cover loosely with foil.

Make the Beurre Blanc

Use the chicken pan. Spoon out extra fat, leaving about 1 teaspoon.

Add the minced shallot and cook 1-2 minutes.

Add ¼ cup white wine and 1 tablespoon lemon juice. Simmer 3-5 minutes, until reduced to about 2 tablespoons.

Add 2 tablespoons heavy cream and simmer 30 seconds.

Turn the heat to low and whisk in the cold butter cubes one at a time. Do not let it boil.

Taste and add salt if needed.

Plate

Put the chicken on a plate and spoon the beurre blanc over the top.

Add finger lime pearls and sprinkle with parsley.