# Brick Chicken with Lemon-Herb Pan Sauce

Brick chicken uses the technique of cooking chicken under a heavy weight to get shatteringly crisp skin, served with a lemon-herb pan sauce.

- Total time: 20 min
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- pan
- heavy 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.

## Source

- Original video: https://vm.tiktok.com/ZNR4aMGB1/
- Recipe page: https://www.cliprecipe.com/recipe/b6ad8e4d-ff59-4160-9ab8-fc7467ce9982
- Extracted: 2026-04-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt