# Crispy Pan-Seared Chicken Thighs with Shallot Pan Sauce - Made In

Skin-on, bone-in chicken thighs go skillet to oven for shatteringly crispy skin and juicy meat.  A quick shallot-Dijon pan sauce turns the drippings into a restaurant-worthy dish.

This is the kind of weeknight recipe that looks like more effort than it actually is. For the crispiest skin, season the chicken in advance, pat the skin dry and start the thighs in a cold pan (the "cold start" method) so the fat renders slowly and the skin browns instead of steaming. A quick finish in a hot oven crisps it the rest of the way without drying out the meat.

The pan sauce is where you can really make this dish your own. Once you've got the shallot-Dijon base down, swap in mushrooms for something earthier, try different herbs like tarragon in place of parsley, or play with acids like sherry vinegar or orange. Think of it as a template, not a fixed recipe, once you know the ratio of fat to liquid to reduction, you can riff with whatever you have on hand.

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URL: https://madeincookware.com/recipes/crispy-pan-seared-chicken-thighs-with-shallot-pan-sauce