Preheat your oven to 375° F convection.

Season both sides of each chicken thigh with salt.

Melt the butter into the oil in a skillet on medium high heat and lay the chicken, skin side down, into the butter.

When the skin side is crisp and golden, after about 5 minutes, flip the chicken and cook for another 3-4 minutes.

Remove the chicken to a roasting pan, skin side up.

Then into the oven for about 15 minutes or until the internal temp is 165 F.

While the chicken roasts, begin your sauce.

Add the minced shallot and ¼ teaspoon salt to the hot fat in the skillet.

As you coat the shallots in the fat, begin to deglaze the fond for its wonderful flavor.

This should take just a couple of minutes to do.

Now add in the rosemary and lemon zest and cook for a couple of minutes.

Then add a splash of water, about ¼ cup, and continue deglazing the pan, creating in essence your own chicken stock.

When the shallots are soft, add the heavy cream and black pepper and cook briefly as the sauce thickens up.

Finish the sauce by stirring in the mustard and lemon juice and chives.

Once the chicken is cooked, remove from the roasting pan to rest and add ¼ cup of water to deglaze the pan.

Add that into your sauce along with any of the resting juices from the chicken.

Continue to simmer the sauce until it thickens and coats the back of a spoon.

Serve each chicken thigh atop a mound of cooked rice and spoon the sauce over it all.

Finish with some more finely chopped chives.