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    Crispy Skin Chicken Thigh with Au Poivre Sauce

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    Pixicook editorial team

    Savor the perfect blend of succulence and crunch with this Crispy Skin Chicken Thigh, paired with a bold and creamy Au Poivre Sauce. Master the art of rendering fat for that irresistible golden crust while keeping the meat tender and juicy.

    Ingredients for Crispy Skin Chicken Thigh with Au Poivre Sauce

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Chicken Thighs, Skin-on and Deboned, deboned

    0 oz

    Substitute chevron-down

    Tellicherry peppercorns, toasted and crushed

    tablespoons

    Substitute chevron-down

    Avocado Oil

    tablespoons

    Substitute chevron-down

    Shallots, minced

    each

    Substitute chevron-down

    Garlic, sliced

    cloves

    Substitute chevron-down

    Brandy

    tablespoons

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Creme fraiche

    tablespoons

    Substitute chevron-down

    Sherry Vinegar

    to taste

    Substitute chevron-down

    How to Make Crispy Skin Chicken Thigh with Au Poivre Sauce

    1. Debone Chicken

    Start by deboning the chicken thighs. Place the thigh skin-side down and make a cut along either side of the bone. Cut underneath the bone to remove it from the flesh, remembering to cut off the cartilage holding the bone to the meat. Season the chicken thighs with salt on both sides.

    2. Cook Chicken

    Heat a heavy-bottom pan (cast iron, carbon steel, or stainless steel) over medium-low heat. Add the avocado oil and place the chicken thighs in the pan, skin side down. Check the skin after five minutes and apply pressure, either with a spatula or with a small plate, on any spots not browning evenly. Cook for about 15-20 minutes total, until the skin is golden and crispy. Flip the chicken and cook for another 2-3 minutes, until the meat is fully cooked. Remove the chicken from the pan and let it rest skin-side up. The goal is to cook the chicken primarily on the skin side so you can render the fat and make it crispy. Resting with the skin-side up will ensure the juices don't flow into the skin, making it soggy.

    3. Toast the Peppercorns

    While the chicken is cooking, place the peppercorns in a pan over medium heat and toast for 3-5 minutes until they're very hot and aromatic. Let them cool on a tray for a couple minutes, then crush lightly in a mortar and pestle, to keep the pieces large.

    4. Sweat the Aromatics

    In the same pan, with the chicken removed, add minced shallot and garlic with a pinch of salt. If needed, add a bit more cooking oil if needed to sweat the aromatics. Cook until the aromatics soften, then add the crushed peppercorns and let them bloom for a minute.

    5. Deglaze and Reduce

    Pour in the brandy, and let it reduce until nearly evaporated, about 2 minutes. Then add the stock and let it reduce by about 80%.

    6. Finishing Ingredients

    Once reduced, lower the heat and swirl in the butter until fully melted and emulsified. Next, swirl in the creme fraiche until fully combined. Taste the sauce for seasoning, adjusting with salt and a splash of vinegar as needed.

    7. Serve

    Flash the thighs in a hot oven if needed. Spoon some sauce on the bottom of the plate and top with the sliced chicken. It's better to spoon the sauce onto the bottom of the plate here, to avoid ruining the crispy texture of the skin. Serve immediately.

    Pitfalls and tips

    Pat the Chicken Dry

    Before seasoning, be sure to pat the chicken thighs thoroughly dry with paper towels. Any moisture on the skin will prevent it from becoming crispy during cooking.

    Start Skin-Side Down

    Begin by cooking the thighs skin-side down over medium heat and resist the urge to move them. This will give the fat time to render out and the skin time to become golden and crisp.

    Use Cast Iron

    If available, cook the chicken in a well-seasoned cast iron skillet. It provides even heat distribution and retains heat well, allowing the skin to get crispy without burning.

    Don't Overcrowd the Pan

    Ensure there is enough space between each thigh. Crowding the pan will cause the chicken to steam instead of sear, preventing the skin from crisping up.

    Deglaze with Brandy or Cognac

    After cooking the chicken, use the same pan to deglaze with a quality brandy or cognac. The alcohol will help lift all the flavorful fond (browned bits) from the bottom of the pan, which adds depth to your sauce.


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