Chicken Thigh Fillets with Herb Butter

Instructions

• 1
  Place the chicken meat in a medium bowl and sprinkle with Provençal spices, salt, and pepper.
• 2
  Prepare a pan, place the seasoned meat in it, and heat for 5–7 minutes over high heat to slowly render the fat from the skin. Reduce heat to medium if necessary.
• 3
  After rendering the fat, turn the meat, add 2 tablespoons of oil to the pan, and sauté the meat for another 6–7 minutes over medium heat.
• 4
  Meanwhile, peel and press the garlic, and finely chop the parsley.
• 5
  Remove the seared meat from the pan and set aside. Reduce the heat to low, add the pressed garlic to the pan, and sauté for 30–60 seconds. Then pour the chicken broth into the pan and simmer the contents for 1–2 minutes over low heat.
• 6
  Scrape all the browned bits from the bottom of the pan – these will add flavor to the sauce. Remove the pan from the heat, stir in 1 tablespoon of butter, and let the butter melt into the developing sauce while stirring constantly. Then add the chopped parsley to the pan and season the sauce with salt and pepper.
• 7
  Divide the seared chicken meat among 4 plates, pour the prepared sauce over it, and serve.