Brick Chicken with Lemon-Herb Pan Sauce

20 mins
Serves 1
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Directions

  1. 1(Optional) Salt the chicken and let it sit overnight to dry out the skin for an even crispier result.
  2. 2(Optional) Salt the chicken and let it sit overnight to dry out the skin for an even crispier result.
  3. 3(Optional) Salt the chicken and let it sit overnight to dry out the skin for an even crispier result.
  4. 4Lay the chicken, skin-side down, in a cold pan.
  5. 5Lay the chicken, skin-side down, in a cold pan.
  6. 6Lay the chicken, skin-side down, in a cold pan.
  7. 7Set something heavy on top of the chicken.
  8. 8Set something heavy on top of the chicken.
  9. 9Set something heavy on top of the chicken.
  10. 10Cook on medium-high heat with no oil.
  11. 11Cook on medium-high heat with no oil.
  12. 12Cook on medium-high heat with no oil.
  13. 13Let the chicken cook until the fat renders and the skin is golden and crisp, releasing naturally from the pan.
  14. 14Let the chicken cook until the fat renders and the skin is golden and crisp, releasing naturally from the pan.
  15. 15Let the chicken cook until the fat renders and the skin is golden and crisp, releasing naturally from the pan.
  16. 16In the same pan with the rendered fat, add shallot, garlic, and Calabrian chili.
  17. 17In the same pan with the rendered fat, add shallot, garlic, and Calabrian chili.
  18. 18In the same pan with the rendered fat, add shallot, garlic, and Calabrian chili.
  19. 19Deglaze the pan with white wine and reduce until nearly dry (au sec).
  20. 20Deglaze the pan with white wine and reduce until nearly dry (au sec).
  21. 21Deglaze the pan with white wine and reduce until nearly dry (au sec).
  22. 22Add chicken stock and cook until it's thick enough to coat a spoon (nappé).
  23. 23Add chicken stock and cook until it's thick enough to coat a spoon (nappé).
  24. 24Add chicken stock and cook until it's thick enough to coat a spoon (nappé).
  25. 25Finish the sauce off heat by whisking in cold butter until glossy.
  26. 26Finish the sauce off heat by whisking in cold butter until glossy.
  27. 27Finish the sauce off heat by whisking in cold butter until glossy.
  28. 28Stir in lemon, Dijon mustard, and parsley.
  29. 29Stir in lemon, Dijon mustard, and parsley.
  30. 30Stir in lemon, Dijon mustard, and parsley.
  31. 31Serve the brick chicken with the pan sauce, optionally with fries for a French bistro feel.
  32. 32Serve the brick chicken with the pan sauce, optionally with fries for a French bistro feel.
  33. 33Serve the brick chicken with the pan sauce, optionally with fries for a French bistro feel.

Ingredients

  • 1 skin-on chicken leg quarter (deboned)
  • 1 skin-on chicken leg quarter (deboned)
  • 1 skin-on chicken leg quarter (deboned)
  • salt
  • salt
  • salt
  • thyme
  • thyme
  • thyme
  • shallot
  • shallot
  • shallot
  • garlic
  • garlic
  • garlic
  • Calabrian chili
  • Calabrian chili
  • Calabrian chili
  • white wine
  • white wine
  • white wine
  • chicken stock
  • chicken stock
  • chicken stock
  • butter
  • butter
  • butter
  • lemon
  • lemon
  • lemon
  • Dijon mustard
  • Dijon mustard
  • Dijon mustard
  • parsley
  • parsley
  • parsley

Equipment

panheavy weight

Tips

  • To get crispier skin, salt the chicken and let it sit overnight to dry out the skin.
  • Start cooking the chicken in a cold pan, skin-side down, with a weight on top, and heat to medium-high.
  • Whisk cold butter into the pan sauce off heat until glossy.
  • The Calabrian chili is a key ingredient for the pan sauce.
  • Dry brining overnight takes 30 seconds of effort the night before and significantly improves skin crispiness.