Braised Chicken in a Lemon and Shallot Sauce

1 package bone-in, skin-on chicken thighs

2-3 tablespoons butter

1-2 tablespoons olive oil

Salt and pepper for seasoning

2 lemons

2 cups chicken stock

Several sprigs fresh thyme

Preheat oven to 425 Fahrenheit

Over medium high heat, melt 1-2 Tablespoons butter and 1-2 Tablespoons olive oil in a large, straight-sided oven proof skillet.  Season chicken with salt and pepper. Brown the chicken on both sides, 3-4 minutes each side, or until nice and brown.

While the chicken browns, cut shallots in half end-to-end, then slice in thin half circles.

Remove the browned chicken to a plate, and lower the heat to medium. Add the shallots to the pan and stir to scrape up all the brown bits. Cook shallots over medium heat until softened but not browned. This should only take 3-4 minutes, but take a bite to be sure.

Juice two lemons directly into the pan to deglaze it, and again stir to scrape up the brown bits. Add two cups of chicken stock to the pan, and bring to a boil.

Turn off the heat and add back the chicken, and add the thyme.  Cover the skillet and place in the oven. Check at 20 minutes and if it is at least 160 Fahrenheit, take off the lid and put under the broiler for 3 minutes.

Remove the chicken to a plate, and remove and toss the thyme.  Bring the sauce to a boil over high heat. Reduce the sauce, stirring constantly, until it reaches a consistency you desire. Add a tablespoon of butter.