2 kilos boneless, skinless rooster thighs
salt and freshly floor black pepper to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
⅓ cup thinly sliced shallots
1 ½ cups heavy cream
1 (5.2 ounce) package deal shallot and chive cheese unfold (such as Boursin®)
chopped sparkling chives (Optional)
Pat fowl thighs dry with paper towels and season with salt and pepper.
Heat butter and oil in a giant nonstick skillet till butter is melted. Add professionalrooster thighs and prepare dinnertillwell browned, about 5 minutes.
Turn hen and proceed cooking about two minutes.
Sprinkle sliced shallots over the hen thighs, cover, and limitwarmth to low. Continue cooking till an instant-read thermometer inserted into the core of the thighs reaches a hundred sixty fivelevels F (74 ranges C), eight to 9 minutes more.
Remove poultry to a plate or serving platter and maintain warm.
Stir cream into the pan drippings and add Boursin, breaking it into pieces. Increase warmth to medium. Stir and cook dinnertill the cheese is melted and the sauce is bubbly, about 5 minutes.
Pour sauce over cooked hen thighs and garnish with snipped chives, if desired. Serve warm.