Chicken Thigh Steaks with Herb Butter

Place the chicken meat in a medium bowl and season with Herbs de Provence, salt, and pepper.

Heat a pan, add the seasoned meat, and sear for 5–7 minutes over high heat so that the fat slowly renders from the skin. Reduce heat to medium if necessary.

Once the fat has rendered, turn the meat, add 2 tbsp oil to the pan, and fry the meat for another 6–7 minutes over medium heat.