Crispy Chicken with Au Jus

Serves 1
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Directions

  1. 1Remove the bones from chicken thighs.
  2. 2Season chicken thighs with salt on both sides, ensuring they are completely dry to get super crispy skin.
  3. 3Place chicken skin-side down into a cold stainless steel or cast iron pan.
  4. 4Turn the heat to medium to allow the fat to slowly render out.
  5. 5Sauté shallots in the same pan using the rendered chicken fat.
  6. 6Deglaze the pan with white wine.
  7. 7Reduce the wine by half by simmering to evaporate.
  8. 8Stir in about a cup of chicken stock.
  9. 9Stir in some thyme and season with salt.
  10. 10Bring the sauce to a simmer and reduce it by half until it's thickened.
  11. 11Strain out the shallots to make a more refined sauce.
  12. 12Once the heat is off, stir in whole butter to emulsify and make the sauce nice and creamy.

Ingredients

  • chicken thighs
  • salt
  • shallots
  • white wine
  • 1 cup chicken stock
  • thyme
  • butter

Equipment

pantongswooden spoonstrainer

Tips

  • To get super crispy skin, make sure to dry the chicken thighs completely.
  • Place chicken skin-side down into a cold stainless steel or cast iron pan, then turn the heat to medium. This allows the fat to slowly render out versus starting them in a hot pan.