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