CRISPY CHICKEN LEGS W. SHALLOT-VINEGAR PAN SAUCE
PREP TIME: 15m
COOK TIME: 30m
SERVES: 4
DIFFICULTY - MODERATE
INGREDIENTS
Chicken
4 chicken legs (thigh + drumstick)
1 Tbsp Diamond Crystal kosher salt
¼ tsp baking powder
1 Tbsp unsalted butter
1 Tbsp neutral oil
Pan Sauce
3 shallots, minced
2 Tbsp unsalted butter
1 Tbsp all-purpose flour
¼ cup sherry vinegar
1 Tbsp honey
1 cup chicken stock
Kosher salt & freshly ground black pepper
½ cup thinly sliced chives
INSTRUCTIONS
Season the chicken: Mix the salt and baking powder. Season the chicken legs generously all over. Let sit at room temperature for ~10 minutes.
Preheat oven to 425°F.
Heat a large skillet over medium-high. Add butter and oil. Sear chicken skin-side down, two at a time, until deeply golden and crisp, about 3 minutes. Flip and cook 2 minutes more. Transfer to a baking sheet. Repeat with remaining legs.
Roast chicken for 20 minutes, until cooked through.
While chicken roasts (last 5–10 minutes), return the skillet to medium-low. Add shallots and remaining butter; cook until soft and translucent, ~5 minutes. Sprinkle in flour and cook, stirring, until sandy and lightly toasted, 2–3 minutes.
When chicken comes out, move legs off the baking sheet. Deglaze the hot sheet pan with the sherry vinegar, scraping up all the fond. Pour everything into the skillet.
Add honey, then slowly whisk in chicken stock. Simmer until glossy and thickened to your liking. Season with salt and pepper. Off heat, fold in chives.
Spoon sauce onto plates and nestle chicken on top so the skin stays crispy.
Notes & Tips:
- sherry vinegar can be swapped with red wine vinegar, white wine vinegar, or champagne vinegar
