# Sauce Jean Vignard with Chicken Legs

A super easy 5-ingredient sauce, perfect with chicken, pork, or fish, that comes together in just 15 minutes.

- Total time: 15 min
- Cuisine: French
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Season chicken legs with salt.
2. Add cooking oil to a cast iron pan.
3. Place chicken legs in the pan and use a cooking weight to press them down.
4. Cook the chicken over medium-low heat for about 8 minutes until the skin is super crispy and golden.
5. Flip the chicken legs.
6. Transfer the chicken to a 400
 oven and cook for 15-20 minutes.
7. Combine tomato paste, Dijon mustard, and white wine (or ros
) in a separate pan.
8. Add a pinch of salt and whisk until the tomato paste is incorporated.
9. Reduce the sauce for about 10-12 minutes until the wine has cooked out and it's thickened.
10. Stir in the heavy cream.
11. Add some cold butter.
12. Add a splash more cream if desired.
13. Let the cooked chicken rest.
14. Bring the sauce to a boil and let it thicken slightly until it coats the back of a spoon.
15. Pour some sauce onto a plate and serve with the chicken, leaving the crispy skin unsauced.

## Equipment

- cast iron
- cooking weight
- whisk

## 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.

## Source

- Original video: https://www.instagram.com/reels/DUEVsygkoT_/
- Recipe page: https://www.cliprecipe.com/recipe/cd8c8155-e2a6-4762-a12f-8990577003d7
- Extracted: 2026-02-10

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