Crispy Skin Chicken Thighs with Brown Butter, Lemon & Herb Sauce

Pat the chicken thighs thoroughly dry with paper towels; this is key for crispy skin. Score the skin lightly in a crosshatch pattern without cutting into the meat. Season generously with flaky sea salt and freshly ground black pepper. Mince the shallot and garlic. Chop tarragon and chives. Zest and juice the lemon.

Heat a heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat. Place chicken thighs skin-side down in the cold pan (adding to a cold pan helps render fat slowly and crisps the skin evenly). Sear for 8-10 minutes, undisturbed, until the skin is deeply golden brown and impossibly crisp, and much of the chicken fat has rendered into the pan.

Flip the chicken thighs meat-side down. Reduce the heat to medium. Add half of the cultured butter, along with the minced shallots and garlic, to the pan. Continue to cook for another 5-7 minutes, basting the chicken with the melting butter and aromatics, until the chicken is cooked through (internal temperature 170-175°F / 77-79°C).

Transfer the cooked chicken thighs to a plate, tent loosely with foil, and let rest for 5 minutes. This allows the juices to settle, ensuring moist and tender meat.

While the chicken rests, add the remaining cultured butter and fresh sage leaves to the pan. Cook over medium heat, swirling occasionally, until the butter turns a nutty golden-brown color and the sage leaves become delicate and crisp (about 2-3 minutes). Immediately pour in the chicken bone broth, scraping up any delicious fond from the pan bottom.

Stir in the fresh lemon juice, lemon zest, chopped tarragon, and chives. Cook for 1 minute, allowing the sauce to reduce slightly and emulsify into a vibrant, aromatic jus.

Spoon the bright brown butter and herb sauce generously over the rested chicken thighs. Garnish with the delicate crispy sage leaves before serving.