Pan-Roasted Chicken Breasts with Lemon-Thyme Beurre Blanc

Preheat your oven to 400°F (200°C). Prepare the vegetables: finely mince 3 shallots, mince 4 cloves of garlic, finely chop 1 bunch of parsley, peel and small-dice 2 carrots, and small-dice 2 stalks of celery. Wash 1 bunch of asparagus and snap off the woody ends.

Begin the rice pilaf: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced carrots, diced celery, and 1/3 of the minced shallots. Sauté for 4-5 minutes until softened. Add 1 cup of uncooked wild rice and stir for 2 minutes to toast the grains.

Pour 2.5 cups of chicken stock into the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and liquid is absorbed.

Prepare the chicken: Pat 4 bone-in skin-on chicken breasts very dry with paper towels. Season both sides generously with salt and black pepper. Place the chicken skin-side down in a large, COLD oven-proof stainless steel or cast-iron skillet.

Turn the heat to medium. Allow the chicken to cook undisturbed for 12-15 minutes. This cold-start method slowly renders the fat, resulting in extra-crispy skin. Once the skin is deep golden brown and releases easily from the pan, flip the breasts over.

Add 3 smashed garlic cloves and 4 whole sprigs of fresh thyme to the skillet. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C).

While the chicken roasts, cook the asparagus. Heat 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the trimmed asparagus and sauté for 5-7 minutes, tossing occasionally, until tender-crisp and lightly charred. Season with a pinch of salt and pepper and set aside.

Remove the chicken from the oven. Transfer the breasts to a warm plate and tent loosely with foil to rest for at least 5-10 minutes. Discard the garlic cloves and thyme sprigs from the pan. Pour off all but 1 tablespoon of the rendered fat, being careful to keep the brown bits (fond) in the pan.

Make the Beurre Blanc: Place the chicken skillet back on medium heat. Add the remaining 2/3 of minced shallots and sauté for 1 minute. Pour in 0.5 cup of dry white wine and 1 tablespoon of lemon juice. Use a wooden spoon to scrape up all the flavorful fond from the bottom of the pan.

Stir in 1 tablespoon of heavy cream (this helps stabilize the emulsion). Simmer the liquid until it has reduced by about half and looks syrupy.

Reduce the heat to the lowest setting. Gradually whisk in 0.5 cup of cold unsalted butter, one tablespoon-sized cube at a time. Wait until each piece is almost melted before adding the next, whisking constantly to create a smooth, creamy emulsion. Once all butter is incorporated, remove from heat immediately.

Stir in 1 tablespoon of chopped fresh thyme leaves and 1 teaspoon of fresh lemon zest into the sauce. Taste and add salt if needed.

Finish the pilaf by stirring in the chopped parsley and fluffing with a fork. Serve each chicken breast over a bed of wild rice pilaf with a side of asparagus. Generously spoon the lemon-thyme beurre blanc over the crispy chicken skin.