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1/2-1 cup chicken stock
1 tbsp butter cut into chunks
1 pinch of minced herbs of your choice. Tarragon works really well with chicken but it can be thyme, rosemary, oregano. Your call).
Salt and Pepper to taste
DIRECTIONS:
Season your chicken with salt and pepper and let sit in a bowl on the counter for 60 minutes before cooking.
Put pan on medium heat and add olive oil. Heat until shimmering.
Brown chicken thighs and cook through. Then turn off the heat. Transfer chicken to a holding plate.
Pour out all but 1 tablespoon of fat. Save on the side as needed.
Turn heat back on to medium and add white wine to deglaze. If you want a more acidic sauce, sub in 2tbsp to 1/4 cup vinegar