Working one at a time, place the chicken leg skin-side down. Use a sharp knife to make a straight cut alongside the thigh bone and drumstick to reveal them. Work your knife around the bone to carefully free the meat from the bone, scraping the meat away from the bone as needed. Locate the joint where the thigh bone and the drumstick meet and cut between the cartilage between the two, carefully cutting out the bone. Cut out the drumstick, cutting around the knuckle to free the bone. Cut any additional connective tissue.

Add the chicken skin-side down to a cold cast-iron pan or skillet. Top with a cast iron press, a brick wrapped in aluminum foil, or a heavy pot to weigh down the chicken. Cook over medium heat until the fat renders and the skin is golden brown and crispy, about 10 minutes.

The skin of the chicken should free easily from the pan. Flip the chicken and continue to cook until cooked through, about an additional 2 minutes.

Return the pan to medium heat. If there isn’t much chicken fat rendered in the pan add a bit of olive oil. Add the shallot and sauté until it is soft and translucent, about 6 minutes.

Add the white wine to deglaze the pan and reduce the wine until almost dry.

Add the chicken stock and continue to reduce to about ½ cup (about 118g) . Add the heavy cream, whisking to combine, continue to cook until the sauce is slightly thickened, about 5 minutes. Whisk in the butter 1 piece at a time, until the sauce is thick and glossy. Stir in the herbs and lemon juice. Season with salt and pepper.

Serve by spooning the herb pan sauce over the crispy chicken legs.