Heat 2 heavy skillets on medium-high (cast iron if you have it).
Combine olive oil, herbs and salt in a small bowl.
Separate skin from chicken and rub oil mixture under the skin, turn and rub on bottom of chicken thigh. Place in skillet, skin side down in one skillet and then place second skillet on top of the chicken, pressing the chicken. Cook 5-7 minutes on each side, or until done.
Remove chicken from skillet. Add shallots to drippings and saute, whisk in butter and quick mix flour, cook until shallots are soft. Spoon sauce over chicken and serve.
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