Chicken au Poivre

Ingredients

• 2 pounds bone-in, skin-on chicken thighs (about 6 medium thighs)
• 3 teaspoons coarsely cracked black pepper, divided, plus more for garnish
• 1 1/4 teaspoons kosher salt, divided
• 1/3 cup finely chopped shallot
• 1 1/2 teaspoons finely chopped garlic
• 1 teaspoon finely chopped fresh thyme
• 3 tablespoons Cognac or brandy
• 1 cup chicken stock
• 1/2 cup crème fraîche
• 1/2 teaspoon Dijon mustard
• Finely chopped fresh chives

Steps

1. Pat chicken dry with paper towels. Sprinkle evenly on all sides with 2 teaspoons of the pepper and 1 teaspoon of the salt, pressing gently to adhere. Place chicken skin side down in a cold 12-inch skillet. Cook over medium, undisturbed, until skin is golden brown and very crisp, about 15 minutes. Turn chicken skin side up; cook, undisturbed, until a thermometer inserted into thickest portion of chicken registers 165°F, about 10 minutes. Transfer chicken to a plate and set aside, reserving drippings in skillet.
2. Add shallot, garlic, thyme, remaining 1 teaspoon pepper, and 1/4 teaspoon salt to drippings in skillet. Cook over medium, stirring often, until shallots are softened, 2 to 3 minutes. Remove from heat, and add Cognac. Return skillet to medium; cook, stirring constantly to scrape up any browned bits on bottom of skillet, until Cognac is nearly evaporated, about 30 seconds. Pour in broth, and bring to a simmer over medium. Simmer, stirring occasionally, until slightly reduced, about 2 minutes. Whisk in crème fraîche and Dijon mustard until smooth. Reduce heat to medium-low; simmer, whisking often, until sauce is thick enough to coat back of a spoon, about 5 minutes.
3. Return chicken thighs to skillet, skin side up, and simmer over medium-low, swirling skillet occasionally, until chicken is heated through, about 1 minute. Transfer chicken to a serving plate and spoon sauce over top; garnish with chives and additional pepper. Serve immediately.