Crispy Chicken Thighs with Pan Sauce and Fresh Persillade
Crispy on the outside and juicy on the inside, these chicken thighs get a boost of flavor from the finishing sauce, which lends layers of deep flavor with a combination of white wine, herbs, garlic and cream. Serve the chicken on its own, or serve alongside pappardelle dressed with lemon, dill and fresh peas.
Ingredients
For the chicken:
- 6 bone-in skin-on chicken thighs (about 2 1/4 lb./1 kg total)
- Kosher salt and freshly ground pepper
- Avocado oil
- Pan Roasted Chicken Finishing Sauce
- 4 Tbs. (1/2 stick) (2 oz./60 g) chilled unsalted butter, cut into 1 Tbs. slices
For the persillade:
- 2 cups (2 oz./60 g) parsley leaves and tender stems, roughly chopped
- 3 green onions, roughly chopped
- 1/2 shallot, roughly chopped
- 1 garlic clove
- 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
- 2 Tbs. red wine vinegar
- Salt
Directions
To make the chicken, place the chicken on a sheet tray and pat dry with a paper towel. Leave uncovered at room temperature for 30 minutes to 1 hour. The skin should dry out and look matte.
While the chicken rests, make the persillade: In a small blender, combine the parsley, green onions, shallot and garlic and blend until smooth. Stir in the olive oil, red wine vinegar and salt to taste. Set aside.
Preheat an oven to 400°F (200°C).
Season the chicken on both sides with kosher salt and pepper. In an oven-safe fry pan over medium-high heat, warm the avocado oil. When the oil is smoking, add the chicken, skin side down, and sear until the skin is very crispy and golden, about 5 minutes. Turn the chicken over and cook until browned on the other side, about 5 minutes more.
Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 163°F (72°C), about 10 minutes. Transfer the chicken to a clean sheet tray and set aside.
Return the pan to the stove over medium-high heat. Add the finishing sauce and bring to a simmer, scraping up the bits at the bottom of the pan.
Add the butter in 2 additions, whisking until combined after each addition. Return the chicken to the pan. Coat the chicken on all sides with the sauce. Spoon the persillade over the chicken and serve. Serves 4.
Williams Sonoma Test Kitchen