Pan Roasted Chicken Thighs With Bourbon Pan Sauce

Dry-brine chicken:
Dry chicken with paper towel
Heavily sprinkle kosher salt on both sides of chicken
Grind a lot black pepper on flesh side, press into flesh
Place chicken skin side up, uncovered, on paper towel lined plate in refrigerator for 1-3 hours

Set oven to 425℉
Saute chicken
dry chicken skin side again with paper towel before sauteing
Heat oil in saute pan over medium heat until just smoking
Lay chicken skin side down in saute pan
When chicken skin edges turn golden brown and chicken releases from pan, 8-12 minutes, flip chicken skin side up

Roast chicken
Put saute pan in preheated oven
Roast until chicken registers > 150℉ in thickest flesh near bone, 8-12 minutes
Remove pan from oven
Transfer chicken to plate, loosely tent in foil

Build sauce
Pour most fat from saute pan, reserve 1 tablespoon in pan
Heat saute pan over medium burner
Add shallot and garlic to pan
Saute 1-2 minutes, stirring every 30 seconds or so, until shallots are fragrant and barely brown
Add bourbon to pan
Flambe bourbon (ignite with fire!)
When flames stop, scrape up any fonde (brown bits) using wooden spoon
Add stock to pan
Reduce sauce until syrupy and bubbly, 3-10 minutes
Add butter, stirring constantly until emulsified
Remove from heat
Stir in parsley

Place chicken thighs on dinner plates, spoon sauce over
Serve!