2 tablespoons olive oil
2 tablespoons butter, divided
3/4 cup shallots, thinly sliced
1 teaspoon minced garlic
2 teaspoons dried thyme
1 approximately 3¾-pound whole, cut-up chicken, skin-off, bone-in OR you can use 4 boneless, skinless chicken breasts
½ cup chicken stock
¼ cup cognac
2 tablespoons fresh lemon juice
1 medium-sized lemon, washed, very thinly sliced
sea salt and freshly ground black pepper
DirectionsAdd the oil and 1 tablespoon of the butter to an extra large skillet - ideally cast iron. Place it over medium heat and add the shallots and garlic. Sauté until the shallots are soft and beginning to brown.
Add the thyme, stir, and let it become aromatic -- about 30 seconds.
Season both sides of the chicken pieces with salt and pepper. Turn the heat to high and add it to the skillet. Brown both sides of the chicken and then turn the heat to low-medium.
In a small dish, mix the chicken stock, cognac and lemon juice together and then evenly pour it over the chicken.
Add the lemon slices around, on top and below the chicken.
Cover the pan, reduce the heat to low and braise just until the chicken is cooked through, about 20 minutes.
Add the remaining tablespoon of butter and let it melt into the sauce. Season to taste with salt and pepper and serve!