6 chicken thighs, bone-in and skin on
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup white cooking wine
1/2 cup low-sodium chicken stock
1/2 cup heavy whipping cream
1/4 cup grated Parmesan cheese
Juice of 1 lemon
2 teaspoons ground paprika
4 sprigs fresh thyme
Kosher salt and fresh ground black pepper
Parsley, chopped, or lemon zest (optional)
Preheat the oven to 400 F.
Liberally season both sides of the chicken with salt, pepper and paprika.
Melt the butter in a large skillet over medium-high heat.
When the butter is melted, add the chicken to the skillet, skin-side down.
Cook until the skin is golden and crispy, about 2 to 3 minutes. Cook the chicken only on one side. This process may be done in batches. Retain the grease, and place the chicken thighs in a large baking dish.
Add the garlic and thyme to the skillet, and allow to cook until the garlic becomes fragrant and slightly browned, about 1 to 2 minutes.
Whisk in the flour to the skillet until the mixture becomes a roux, or a thick paste.
Add the wine, chicken stock, lemon juice and heavy cream, and bring to a simmer, stirring occasionally to break up the roux.
Reduce the heat to medium. Do not let the sauce boil, as the cream may cause the sauce to break. Simmer about 5 minutes.
Add the grated Parmesan, and stir until melted. Carefully pour the finished sauce over the chicken in the baking dish.
Place the baking dish, uncovered, in the oven, until the chicken is fully cooked, about 30 minutes.
Remove the dish from the oven, and serve the chicken hot on individual plates, garnished with fresh chopped parsley or fresh-grated lemon zest.
