Start by patting the chicken thighs dry with paper towels to ensure a crispy skin. Generously season both sides with kosher salt and freshly ground black pepper.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-high heat until shimmering. Carefully place the chicken thighs skin-side down in the pan, cooking for 5-6 minutes, or until golden brown. Flip the chicken and cook for an additional 3-4 minutes. Once done, transfer the chicken to a plate and cover to keep warm.

In the same skillet, reduce the heat to medium and melt the remaining tablespoon of butter. Add the finely chopped shallots and sauté for 2-3 minutes, stirring frequently until they become translucent.

Add the minced garlic and cook for another 30 seconds, allowing the flavors to meld.

Pour in 1 cup of dry white wine, scraping the bottom of the skillet to lift any browned bits. Bring the mixture to a simmer and let it reduce for about 3-4 minutes.

Stir in 1 cup of chicken broth and ½ cup of heavy cream, blending them into the wine reduction. Bring the mixture back to a simmer, then return the seared chicken thighs to the skillet.

Cover and simmer for 15-20 minutes until the chicken is cooked through and the sauce thickens.

Once the chicken is fully cooked, check for seasoning and adjust with more salt or pepper if needed. Stir in a splash of lemon juice and sprinkle with fresh chopped parsley before serving.