Sauce Jean Vignard with Chicken Legs

15 mins
Serves 1
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Directions

  1. 1Season chicken legs with salt.
  2. 2Season chicken legs with salt.
  3. 3Season chicken legs with salt.
  4. 4Add cooking oil to a cast iron pan.
  5. 5Add cooking oil to a cast iron pan.
  6. 6Add cooking oil to a cast iron pan.
  7. 7Place chicken legs in the pan and use a cooking weight to press them down.
  8. 8Place chicken legs in the pan and use a cooking weight to press them down.
  9. 9Place chicken legs in the pan and use a cooking weight to press them down.
  10. 10Cook the chicken over medium-low heat for about 8 minutes until the skin is super crispy and golden.
  11. 11Cook the chicken over medium-low heat for about 8 minutes until the skin is super crispy and golden.
  12. 12Cook the chicken over medium-low heat for about 8 minutes until the skin is super crispy and golden.
  13. 13Flip the chicken legs.
  14. 14Flip the chicken legs.
  15. 15Flip the chicken legs.
  16. 16Transfer the chicken to a 400 oven and cook for 15-20 minutes.
  17. 17Transfer the chicken to a 400 oven and cook for 15-20 minutes.
  18. 18Transfer the chicken to a 400 oven and cook for 15-20 minutes.
  19. 19Combine tomato paste, Dijon mustard, and white wine (or ros ) in a separate pan.
  20. 20Combine tomato paste, Dijon mustard, and white wine (or ros ) in a separate pan.
  21. 21Combine tomato paste, Dijon mustard, and white wine (or ros ) in a separate pan.
  22. 22Add a pinch of salt and whisk until the tomato paste is incorporated.
  23. 23Add a pinch of salt and whisk until the tomato paste is incorporated.
  24. 24Add a pinch of salt and whisk until the tomato paste is incorporated.
  25. 25Reduce the sauce for about 10-12 minutes until the wine has cooked out and it's thickened.
  26. 26Reduce the sauce for about 10-12 minutes until the wine has cooked out and it's thickened.
  27. 27Reduce the sauce for about 10-12 minutes until the wine has cooked out and it's thickened.
  28. 28Stir in the heavy cream.
  29. 29Stir in the heavy cream.
  30. 30Stir in the heavy cream.
  31. 31Add some cold butter.
  32. 32Add some cold butter.
  33. 33Add some cold butter.
  34. 34Add a splash more cream if desired.
  35. 35Add a splash more cream if desired.
  36. 36Add a splash more cream if desired.
  37. 37Let the cooked chicken rest.
  38. 38Let the cooked chicken rest.
  39. 39Let the cooked chicken rest.
  40. 40Bring the sauce to a boil and let it thicken slightly until it coats the back of a spoon.
  41. 41Bring the sauce to a boil and let it thicken slightly until it coats the back of a spoon.
  42. 42Bring the sauce to a boil and let it thicken slightly until it coats the back of a spoon.
  43. 43Pour some sauce onto a plate and serve with the chicken, leaving the crispy skin unsauced.
  44. 44Pour some sauce onto a plate and serve with the chicken, leaving the crispy skin unsauced.
  45. 45Pour some sauce onto a plate and serve with the chicken, leaving the crispy skin unsauced.

Ingredients

  • chicken legs
  • chicken legs
  • chicken legs
  • salt
  • salt
  • salt
  • cooking oil
  • cooking oil
  • cooking oil
  • tomato paste
  • tomato paste
  • tomato paste
  • Dijon mustard
  • Dijon mustard
  • Dijon mustard
  • white wine
  • white wine
  • white wine
  • ros
  • ros
  • ros
  • heavy cream
  • heavy cream
  • heavy cream
  • cold butter
  • cold butter
  • cold butter

Equipment

cast ironcooking weightwhisk

Tips

  • Cook chicken skin on medium-low heat until super crispy.
  • Rest the chicken after cooking.
  • Reduce the sauce until it coats the back of a spoon.