Serves 1
Directions
- 1Prep aromatics: shallots and Fresno chilies.
- 2Remove the bone from the chicken thighs by making shallow parallel cuts and gently scraping back the meat for even thickness.
- 3Season chicken aggressively with salt.
- 4Place chicken skin side down in a cold pan.
- 5Allow slow heat to render the fat, then turn up the heat to fry the chicken in its own fat.
- 6Remove the cooked chicken from the pan.
- 7Add aromatics to the pan with the fond.
- 8Deglaze the pan with stock and wine.
- 9Let the sauce reduce naturally off the heat.
- 10Finish the sauce with butter to emulsify.
- 11Add lemon and herbs to the sauce to balance the richness.
Ingredients
- shallots
- Fresno chilies
- chicken thighs
- salt
- stock
- wine
- butter
- lemon
- herbs
Equipment
pan
Tips
- Start skin side down in a cold pan to render fat slowly before increasing heat.
- Don't waste the fond left in the pan, as it contains concentrated flavor.
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