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Use a well seasoned cast iron or a high-quality stainless steel pan for this recipe.
Season the chicken thighs with salt.
In the pan, sauté the minced shallot.
Add the white wine and chicken stock, along with the thyme sprigs.
Bring the liquid to a simmer and cook until reduced by half.
Remove the thyme sprigs.
Whisk in the cold, cubed butter to create the au jus sauce.
Serve the crispy chicken thighs with the au jus sauce.