Pan-Roasted Chicken Thighs with Melted Shallots & Santa Rosa Plums

Instructions

1. 1

   Pat 4 bone-in, skin-on chicken thighs very dry with paper towels. Season all over with 1 1/2 tsp kosher salt and 1/2 tsp cracked black pepper. Place the thighs skin-side down in a large, cold oven-proof skillet (cast iron is perfect here). Add 1 tbsp olive oil and turn the heat to medium. Let the fat render slowly until the skin is shatteringly crisp and golden brown, about 15 minutes.

   15 min

   Tip: Do not move the chicken! Let it release naturally from the pan. The cold pan method is the ultimate French parlor trick for perfectly rendered, crispy skin.

2. 2

   While the chicken renders, prepare the produce: peel and quarter 4 large shallots, smash 3 cloves garlic, cut 3 firm-ripe plums into thick wedges, pit and smash 1/2 cup Castelvetrano olives, and roughly chop 2 tbsp fresh tarragon.

   10 min

   Tip: Leaving the roots slightly attached to the shallots helps them stay together when roasting.

3. 3

   Preheat your oven to 400°F (200°C).

   5 min

4. 4

   Once the chicken skin is deeply browned and releases easily from the pan, flip the thighs over. Nestle the prepared shallots, garlic, plum wedges, and olives into the bubbling chicken fat around the meat.

   3 min

   Tip: The fruit should be touching the bottom of the pan so it can blister in the schmaltz.

5. 5

   Transfer the skillet to the preheated oven and pan-roast until the chicken is cooked through (registering 165°F) and the shallots are deeply caramelized and tender, about 15 minutes.

   15 min

   Tip: Keep an eye on the plums—you want them jammy but not entirely disintegrated.

6. 6

   While the chicken finishes roasting, arrange the halved 2 heads Little Gem lettuce cut-side up on a large serving platter.

   3 min

   Tip: No need to dress the lettuce yet; our warm pan jus is going to do all the heavy lifting.

7. 7

   Carefully remove the hot skillet from the oven. Using tongs, transfer the chicken thighs, soft plums, shallots, and olives onto the platter, nestling them around the gem lettuce. Keep the skillet with the drippings over medium heat on the stove.

   2 min

   Tip: Remember the pan handle is scorching hot! Always drape a kitchen towel over it.

8. 8

   Pour 1/3 cup dry white wine into the hot skillet, scraping up any browned bits from the bottom with a wooden spoon. Squeeze in the juice of 1/2 Meyer lemon. Let it bubble and reduce by half, about 2 minutes. Remove from heat and aggressively whisk in 2 tbsp unsalted butter and the chopped tarragon to create a glossy pan jus.

   3 min

   Tip: Whisking cold butter into a hot reduction off the heat creates a quick 'beurre monté', emulsifying the sauce so it doesn't break.

9. 9

   Spoon the warm, schmaltzy pan jus directly over the chicken and the Little Gem lettuce. Serve immediately.

   1 min

   Tip: The hot dressing will slightly wilt the exterior leaves of the lettuce while keeping the core perfectly crunchy.