Crispy Chicken Thighs with Lemony Pan Sauce

Seared Crispy Chicken Thighs with Lemony Pan Sauce

4 chicken thighs

2 garlic cloves, minced

1 shallot, minced

1 cup grapes

1 cup white wine

¾ - 1 cup chicken stock

1 tablespoon butter

¼ lemon

salt and pepper, to taste

1-2 tablespoons chopped tarragon

1-2 tablespoons chopped Italian

Place the chicken thighs, skin side down, in a sauté pan and slowly render the skin over medium to medium-low heat. The skin will turn golden and render its fat, taking about 15 minutes. Once the skin is crispy and golden brown, remove the chicken thighs and place skin side up on a plate. Discard ¾ of the fat from the pan. Add the garlic and shallot, sauté for 1 minute. Add the grapes and white wine, allow the wine to reduce until the pan is almost dry. Add the chicken stock and raise the heat until it comes to a boil. Reduce heat again to medium and add the chicken thighs, skin side up, along with any juices from the plate back into the pan. Make sure that the liquid does not touch the skin. Allow the thighs to finish cooking and swirl in the butter and lemon juice. Season to taste with salt and pepper. Serve with the herbs sprinkled over the chicken.