Crispy Skillet Chicken with Roasted Red Pepper Basil Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Season the chicken thighs on both sides with 6 g (about 1 tsp) of the salt, black pepper, sweet paprika, and garlic powder.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Place the chicken skin-side down and cook for 6 to 8 minutes until the skin is deeply golden and crisp. Turn and cook 2 minutes more.

4. 4

   Transfer the skillet to the oven and roast the chicken for 12 to 15 minutes at 220 °C / 425 °F, until fully cooked. Remove the chicken to a plate and let it rest for 5 minutes.

5. 5

   While the chicken rests, pour off excess fat from the skillet, leaving about 1 tablespoon. Set the skillet over medium heat and add the remaining 15 ml (1 tbsp) olive oil and the butter.

6. 6

   Add the shallot and cook for 2 minutes, stirring, until softened. Stir in the chopped garlic and cook 30 seconds more.

7. 7

   Add the roasted red pepper, chicken broth, heavy cream, fresh basil, lemon zest, lemon juice, and the remaining 2 g (about 1/4 tsp) salt. Simmer gently for 3 to 4 minutes.

8. 8

   Blend the sauce with an immersion blender directly in the skillet, or carefully transfer it to a blender, until smooth and creamy. Return the sauce to low heat for 1 to 2 minutes to adjust the consistency.

9. 9

   Return the chicken to the skillet skin-side up and cook for 1 minute to warm it through without losing the crisp texture. Serve with extra fresh basil on top.