Olsson Recipes

NY Times 2025 QED 4 svgs

INGREDIENTS

1 TB crushed peppercorns

2 TB unsalted butter

2 TB olive oil

8 boneless, skinless chicken thighs ~ 2lbs , seasoned with salt

2 TB minced shallots

1 C chicken broth

1/2 C heavy cream

3 thyme sprigs

1 TB cognac (or lemon juice)

1 TB finely chopped parsley

crusty bread or egg noodles

COOKING

12 inch cast iron skillet – med heat, heat oil. in 2 batches sear until golden all over ~ 5 min per batch. Remove from pan, discard oil.

ADD butter and shallots, 1 min, ADD broth, cream, thyme & crushed peppercorns. Wire whisk stir to mix browned bottom bits into sauce.

ADD chicken back in , simmer, basting until 165 degrees ~ 6 min.

Remove thyme, discard. Remove chicken to side plate.

ADD cognac (or lemon juice), stir 2 min to thicken sauce on med-hi heat.

ADD chicken back to pan, sprinkle with parsley (or plate chicken onto plates, pour sauce over chicken)