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.
40 minutes
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.
Chicken Thighs, Skin-on and Deboned, deboned
0 oz
Tellicherry peppercorns, toasted and crushed
tablespoons
tablespoons
Shallots, minced
each
Garlic, sliced
cloves
Brandy
tablespoons
cups
tablespoons
Creme fraiche
tablespoons
to taste
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.
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.
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.
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.
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.
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.
Comments (0)