Directions
- 1(Optional) Salt the chicken and let it sit overnight to dry out the skin for an even crispier result.
- 2Lay the chicken, skin-side down, in a cold pan.
- 3Set something heavy on top of the chicken.
- 4Cook on medium-high heat with no oil.
- 5Let the chicken cook until the fat renders and the skin is golden and crisp, releasing naturally from the pan.
- 6In the same pan with the rendered fat, add shallot, garlic, and Calabrian chili.
- 7Deglaze the pan with white wine and reduce until nearly dry (au sec).
- 8Add chicken stock and cook until it's thick enough to coat a spoon (nappé).
- 9Finish the sauce off heat by whisking in cold butter until glossy.
- 10Stir in lemon, Dijon mustard, and parsley.
- 11Serve the brick chicken with the pan sauce, optionally with fries for a French bistro feel.
Ingredients
- 1 skin-on chicken leg quarter (deboned)
- salt
- thyme
- shallot
- garlic
- Calabrian chili
- white wine
- chicken stock
- butter
- lemon
- Dijon mustard
- parsley
Equipment
panheavy weight
Tips
- To get crispier skin, salt the chicken and let it sit overnight to dry out the skin.
- Start cooking the chicken in a cold pan, skin-side down, with a weight on top, and heat to medium-high.
- Whisk cold butter into the pan sauce off heat until glossy.
- The Calabrian chili is a key ingredient for the pan sauce.
- Dry brining overnight takes 30 seconds of effort the night before and significantly improves skin crispiness.
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