Seared Chicken with Velouté

Chicken

• 4 chicken thighs
• 1½ tsp kosher salt
• ½ tsp sweet paprika
• ½ tsp black pepper, freshly ground
• 1 tbsp neutral oil

1. Pat the thighs dry and season both sides with salt, paprika, and pepper.
2. Place top-side down in a cold 12" skillet with the oil, then turn heat to medium. Don't move them for ~5 minutes, until they release on their own.
3. Flip and cook for another ~5 minutes, to 175°F. Rest on a plate.
4. Pour off all but 1 tbsp fat. Cook the shallot 2 minutes until translucent, not browned. Add vermouth, scrape up the fond, reduce until nearly dry.
5. Add butter; once foaming, whisk in the flour. Cook 2–3 minutes to a blond roux. Don't let it darken.
6. Add the warm stock in three additions, whisking each to a smooth paste before the next. Then add the Dijon mustard. Pro tip: Whisk the Dijon mustard with warm broth separately in a small bowl until smooth before incorporating into the sauce. This helps ensure the Dijon mustard fully incorporates in the sauce.
7. Lower the heat and simmer for ~10 minutes.
8. Turn off the heat, then stir in white pepper and lemon juice. Salt to taste.
9. Ladle sauce into warmed shallow bowls, then set the chicken on top. Finish with parsley and fresh cracked pepper.