Chicken

1. Salt and pepper the skin of the chicken thighs
2. Melt olive oil and butter in a pan (preferably stainless steel or other non, non-stick pan) over medium-high heat
3. While butter and olive oil is melting, pre-heat oven to 375 degrees
4. Place chicken thighs, skin side down, in pan
5. Once chicken moves freely and doesn’t stick to pan, you can check to see if it is browned enough
6. When chicken is sufficiently brown, roast in oven for 20 – 25 minutes, or until cooked completely

Creamy Shallot Sauce

1. While chicken is roasting, add more olive oil to same pan chicken was cooked in
2. Mince garlic and shallot, then sauté over medium heat until tender, for about 2 minutes
3. Add 1/4 cup of the chicken stock to deglaze the pan
4. Turn heat up to medium high and let it reduce until thickened
5. Add other 1/2 cup of chicken stock and let simmer again until thick
6. Take the pan off the heat and add the half and half, then put back on the stove
7. Simmer for 2 minutes, add salt and pepper to taste, and sauce is done!