Ingredients

The following ingredients have 4 Servings
  • 6 bone in, skin on chicken thighs
  • 2 tablespoons Old Bay Seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 cup chicken stock
  • juice of 1 lemon
  • 4 oz creme fraiche*
  • 2 tablespoons chopped basil, plus more for serving

Instruction

  • Pat the chicken thighs dry, then place in a large ziplock bag. Add the Old Bay Seasoning and the pepper, then seal the bag and shake to coat the chicken with the spices.
  • In a large skillet over medium-high heat, melt the butter with the vegetable oil. Add the chicken, skin side down. Cook until browned, about 5 minutes.
  • Flip the chicken over, then add the chicken stock and the lemon juice. Continue to cook until a thermometer inserted in the chicken registers 165ºF, 20-30 minutes.
  • Remove the chicken to a plate. Turn the heat down to low and add the creme fraiche and basil. Allow the sauce to heat through, about 2 minutes. Add the chicken back to the pan and spoon the sauce over. Sprinkle with additional basil and serve.