Chicken Thigh Fillets in Herb Butter

Instructions

• 1
  Place the chicken meat in a medium-sized bowl and sprinkle it with Provençal herbs, salt, and pepper.
• 2
  Prepare a pan, add the seasoned meat, and heat for 5⁠–⁠7 minutes on high heat to gradually render the fat from the skin. Reduce the heat to medium if necessary.
• 3
  After rendering the fat, turn the meat over, add 2 tablespoons of oil to the pan, and fry the meat for another 6⁠–⁠7 minutes on medium heat.
• 4
  Meanwhile, peel and crush the garlic and finely chop the parsley.
• 5
  Remove the fried meat from the pan and set aside. Reduce the heat to low, add the crushed garlic to the pan, and fry for 30⁠–⁠60 seconds. Then pour the chicken broth into the pan and cook the contents for 1⁠–⁠2 minutes on low heat.
• 6
  Scrape all the browned bits from the bottom of the pan ⁠–⁠ they will add flavor to the sauce. Remove the pan from the heat, stir in 1 tablespoon of butter, and let the butter melt in the emerging sauce while stirring constantly. Then add the chopped parsley to the pan and season the sauce with salt and pepper.
• 7
  Divide the fried chicken meat onto 4 plates, pour the prepared sauce over it, and serve.