This recipe includes a few universal techniques that will be a helpful addition to your repertoire; deboning chicken thighs, rendering and crisping chicken skin, and making an emulsified pan sauce. The dish combines a few common ingredients to create a unique flavor combination that is easy enough to cook for a weeknight meal, and interesting enough to serve for a dinner party.
40 minutes
This recipe includes a few universal techniques that will be a helpful addition to your repertoire; deboning chicken thighs, rendering and crisping chicken skin, and making an emulsified pan sauce. The dish combines a few common ingredients to create a unique flavor combination that is easy enough to cook for a weeknight meal, and interesting enough to serve for a dinner party.
tablespoons
Bacon, Chopped
slices
Onion, Thinly sliced
each
Garlic, Finely chopped
cloves
Whiskey
cups
cups
Banyuls Vinegar
tablespoons
Unsalted Butter, Cold
tablespoons
Chives, Chopped
tablespsoon
1. Debone Chicken
Start by deboning the chicken thighs. Carefully slide a sharp knife along either side of the bone to detach the meat. Make sure all skin areas are flat and that you've removed all of the cartilage. Season the chicken thighs with salt on both sides, and save the bones in the freezer in case you want to make stock.
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. Render Bacon
In the same pan, add the chopped bacon and cook on medium-high heat until brown and crispy. Remove the bacon with a slotted spoon, leaving the fat in the pan.
4. Sweat Aromatics
Add the sliced onion and garlic to the pan. Sauté on medium-low until deeply browned and caramelized, about 15-20 minutes. Be careful not to burn the onions, and add a little bit of water periodically if the bottom of the pan starts getting too scorched.
5. Deglaze and Reduce
Drain some of the fat from the pan if there's a lot left. Pour in the whiskey and scrape up any browned bits from the bottom of the pan. Allow the whiskey to reduce by 80%. Then add the chicken stock and let it reduce by 80%.
6. Finishing Ingredients
Lower the heat and start whisking in the butter bit by bit to create an emulsion. Watch the sauce closely to ensure it doesn't get too hot or too cold. Once all the butter is incorporated and the sauce is thick and glossy, return the crispy bacon with the chives to the pan and stir. Add the Banyuls vinegar, taste the sauce and adjust the seasoning if necessary.
7. Serve
Reheat the chicken thighs briefly if needed, either in a hot oven or in the sauce. Just make sure not to get the skin in the sauce, to keep it crispy. Slice the rested chicken thighs and serve with the sauce.
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