Chicken Thighswith a Cointreau and Orange Sauce

Pat the chicken thighs dry with paper towels; season both sides generously with salt and pepper.

Heat 2 tbsp olive oil in a large skillet over medium‑high heat until shimmering.

Add the chicken thighs, skin side down, and sear for 5‑6 minutes without moving them, until the skin is deep golden and releases easily from the pan.

Flip the thighs, add the minced garlic and thyme, and cook an additional 3 minutes.

Reduce the heat to medium and pour in the Cointreau. Carefully ignite with a long lighter to flambé, letting the alcohol burn off (about 30 seconds). If you prefer not to flambé, simply let it simmer for 1 minute.

Stir in the orange juice and orange zest, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil, then lower to a simmer.

Simmer the sauce and chicken together for 15‑20 minutes, or until the thighs reach an internal temperature of 165°F (165°F) and the sauce has reduced by roughly half.

Remove the skillet from heat and whisk in the butter pieces one at a time until the sauce is glossy and slightly thickened.

Transfer the chicken thighs to a serving platter, spoon the orange‑Cointreau sauce over them, and garnish with chopped parsley.

Serve immediately with creamy mashed potatoes, pickled vegetables, and a dollop of harissa if desired.