CratePartner Not only are @allcald stainless steel pans built to last but they do the best job at crisping up chicken thighs! This is the D3 Curated Line and it is exclusively available @crateandbarrel AllClad BuilttoOutlast LEMON BUTTER CHICKEN THIGHS WITH SPAGHETTI 🍋🧄 Ingredients ✨2-4 bone-in, skin-on chicken thighs ✨3 cloves garlic, thinly sliced ✨1 shallot, thinly sliced ✨2 tablespoons unsalted butter (divided) ✨1 cup chicken stock (made with Better Than Bouillon) ✨Zest of 1 lemon ✨Juice of ½ lemon ✨Pinch of red chili flakes ✨1 teaspoon Dijon mustard ✨2 tablespoons heavy cream ✨2 Tablespoons crème fresh ✨8 ounces spaghetti (about half a box) ✨2 pats cold butter ✨Parmesan cheese, for topping ✨Salt & pepper, to taste Instructions 1. Make sure to pat dry the chicken really well. Place chicken thighs skin-side down in a cold stainless steel pan. Turn heat to medium and let the fat slowly render until the skin is deep golden and crispy, about 10–12 minutes. You’ll no it’s ready to be flipped because it’ll easily release from the pan. 2. Flip and sear the other side for 4–5 minutes, then season with salt and pepper. 3. Add garlic, shallots, 1 tablespoon butter, and red chili flakes. Sauté until shallots turn translucent. 4. Stir in chicken stock, lemon zest, and lemon juice. 5. Transfer the pan to a 375°F oven and bake for 15–18 minutes, or until chicken is cooked through (internal temp 165°F). 6. Remove chicken and set aside. Place the pan back on the stove and turn heat to low. 7. Whisk in Dijon mustard, heavy cream, crème fraîche, and 1–2 pats cold butter until the sauce thickens. 8. Add cooked al dente spaghetti and toss until well coated. 9. Plate the pasta, top with chicken, and finish with grated Parmesan and a squeeze of lemon. LTKHome