Juicy Chicken Leg Quarters With a Simple Pan Sauce

45 mins
Serves 1
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Directions

  1. 1Make a rub with salt, pepper, garlic powder, and paprika.
  2. 2Make a rub with salt, pepper, garlic powder, and paprika.
  3. 3Make a rub with salt, pepper, garlic powder, and paprika.
  4. 4Pat chicken thighs dry.
  5. 5Pat chicken thighs dry.
  6. 6Pat chicken thighs dry.
  7. 7Trim excess chicken skin.
  8. 8Trim excess chicken skin.
  9. 9Trim excess chicken skin.
  10. 10Season chicken with the rub.
  11. 11Season chicken with the rub.
  12. 12Season chicken with the rub.
  13. 13Let chicken come to room temperature for about 20 minutes.
  14. 14Let chicken come to room temperature for about 20 minutes.
  15. 15Let chicken come to room temperature for about 20 minutes.
  16. 16In a cast iron pan, sear chicken skin down on medium-high heat until brown and crispy, about 2 to 3 minutes.
  17. 17In a cast iron pan, sear chicken skin down on medium-high heat until brown and crispy, about 2 to 3 minutes.
  18. 18In a cast iron pan, sear chicken skin down on medium-high heat until brown and crispy, about 2 to 3 minutes.
  19. 19Flip chicken.
  20. 20Flip chicken.
  21. 21Flip chicken.
  22. 22Baste the chicken.
  23. 23Baste the chicken.
  24. 24Baste the chicken.
  25. 25Add thyme sprigs and 1 cup chicken stock.
  26. 26Add thyme sprigs and 1 cup chicken stock.
  27. 27Add thyme sprigs and 1 cup chicken stock.
  28. 28Place in a 375° oven until cooked to 175° internal temperature, about 20 minutes.
  29. 29Place in a 375° oven until cooked to 175° internal temperature, about 20 minutes.
  30. 30Place in a 375° oven until cooked to 175° internal temperature, about 20 minutes.
  31. 31Remove pan from oven and chicken from pan.
  32. 32Remove pan from oven and chicken from pan.
  33. 33Remove pan from oven and chicken from pan.
  34. 34Bring pan drippings to a boil and turn off heat.
  35. 35Bring pan drippings to a boil and turn off heat.
  36. 36Bring pan drippings to a boil and turn off heat.
  37. 37Whisk in cold butter until sauce emulsifies.
  38. 38Whisk in cold butter until sauce emulsifies.
  39. 39Whisk in cold butter until sauce emulsifies.
  40. 40Pour over chicken and enjoy.
  41. 41Pour over chicken and enjoy.
  42. 42Pour over chicken and enjoy.

Ingredients

  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • paprika
  • paprika
  • paprika
  • chicken thighs
  • chicken thighs
  • chicken thighs
  • thyme sprigs
  • thyme sprigs
  • thyme sprigs
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • cold butter
  • cold butter
  • cold butter

Equipment

cast iron panoven