Ingredients: |
Ingredients: Chicken
4 tablespoons clarified butter (or half butter and half cooking oil)
8-10 plump, bone-in chicken thighs (about 4 pounds)
Seasoning
1½ teaspoons dried thyme
1½ teaspoon dried basil
1½ teaspoon fennel, ground in mortar and pestle
fine sea salt, to taste
freshly ground black pepper, to taste
4 cloves garlic, skinned and minced
Sauce
½ cup dry white wine
1 large egg yolk
¼ cup heavy cream
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter
Garnish
1 tablespoon fresh parsley, finely minced
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Directions: |
Directions:With paper towels, pat dry chicken thighs thoroughly.
To sauté chicken: In a large skillet, over medium-high heat, heat clarified butter (or butter and oil) until fully foaming. Add chicken thighs, skin-side-down, making sure not to overcrowd them. Ideally, there should be some space visible between each piece.
Crush herbs by rubbing between your hands, and sprinkle evenly over chicken. Season liberally with salt and pepper.
After about 10 minutes, using tongs, check the skin side of chicken, and turn those pieces that are golden brown.
When all pieces are turned, add minced garlic, cover skillet, lower heat to medium-low, and cook slowly for additional 25 minutes, or until meat juices run clear at the bone when tested with a knife tip. An instant-read thermometer should read 180ºF.
Remove chicken to a heated serving platter, and keep warm in a 300ºF oven.
To make sauce: Raise heat under skillet, add wine, and reduce by half.
In a small bowl, combine egg yolk and cream, and whisk together thoroughly.
Whisk in a little of the skillet liquid, drop by drop, to slowly raise the temperature of the egg yolk, then whisk this mixture into skillet juices, making sure that the sauce does not come back to a simmer after this point.
Season with salt, pepper, and drops of lemon juice. Finish by swirling in the remaining butter.
To serve: Nap chicken with sauce, sprinkle with parsley, and serve.
Serves 4-6.
Dry Cure for Meat & Poultry
freshly ground sea salt
freshly ground black pepper
1½ teaspoons dried thyme
1½ teaspoon dried basil
1½ teaspoon fennel, ground in mortar and pestle
Grind salt and pepper liberally over both sides of chicken thighs
Sprinkle herbs over both sides of chicken thighs.
Wrap in plastic wrap and fridge for 1-3 days. |
This recipe for Sauteed Chicken Thighs with Savory Herbs & Garlic ala Julia Child is from