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