Crispy Chicken with Jus

Ingredients

• chicken thighs (bone-in thighs; remove the bones, keeping the skin on)
• salt (for seasoning the chicken on both sides and the sauce)
• shallots (quantity not stated)
• white wine (quantity not stated)
• 1 cup chicken stock (about 1 cup)
• thyme (quantity not stated)
• whole butter (stir in after removing the pan from the heat; quantity not stated)

Steps

1. 1

   Remove the bones from the chicken thighs. Dry the thighs completely, then season both sides with salt.

2. 2

   Place the thighs skin-side down in a cold stainless-steel or cast-iron pan. Turn the heat to medium so the chicken fat renders slowly and the skin becomes crispy.

3. 3

   When the chicken is cooked and crisp, remove it from the pan and retain the rendered fat for the sauce.

4. 4

   In the same pan, sauté the shallots in the chicken fat.

5. 5

   Add the white wine to deglaze the pan. Simmer until it has reduced by half.

6. 6

   Stir in about 1 cup of chicken stock and the thyme. Season with salt, then bring the sauce to a simmer.

7. 7

   Reduce the sauce by half, until thickened. Strain out the shallots for a more refined sauce.

8. 8

   Turn off the heat and stir in the whole butter to emulsify the sauce and make it creamy. Serve with the crispy chicken.

Notes

The transcript does not specify the chicken quantity, amounts of shallots, wine, thyme, or butter, nor cooking times or an exact doneness cue. It mentions removing the chicken bones and drying the chicken thoroughly. The spoken claim of a one-pan dish conflicts with the transcript's implied removal and later serving; no pan guidance from the caption is available.

Nutrition per serving

• main
• chicken
• crispy
• pan-cooked
• gluten-free
• dinner