One of my favorite recipes on that I make is my crispy chicken thigh recipe. It is so simple, yet results in the best flavor and texture. I often like to add sauces to pair with it – my favorite being this chicken au jus. It takes the delicious pan drippings and fat from the chicken, and turns it into a quick and delicious sauce that elevates the dish. If I had to choose one meat dish to eat for the rest of my life, it would be this one!
Key Ingredients & Substitutions:
- Skin on Chicken Thighs – I like to remove the bone for a faster cook. You can do this yourself, or ask your local butcher to do it for you.
- Shallots – This is used to season the sauce. You can also use an onion here, or even add garlic!
- White Wine – Choose a dry white wine for the best flavor. If you cannot use alcohol, finish the sauce with lemon juice instead.
- Chicken Stock – Homemade is best, but store bought will also work well here! You can use any stock of choice, however chicken is best.
- Whole Butter – This is to finish the sauce and add richness and thickness. If you don’t want to add butter, instead omit and reduce the sauce to a nappe to finish.
Crispy Chicken with Au Jus
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 4
Ingredients:
- 4 chicken thighs, skin on, bone removed
- salt
- 1 shallot, minced
- 1/2 cup white wine
- 1 cup chicken stock
- 2 sprigs thyme
- 4 tbsp butter, cold and cubed
Preparation:
STEP 1.
Salt the chicken on the skin side, then place skin side down on a paper towel to soak up moisture. Salt and pepper the flesh side. Let them sit for 20 minutes to overnight for optimal flavor, but let’s be real, if you are in a rush just go ahead and cook those suckers.
STEP 2.
Add the chicken, skin side down, to a cold cast iron pan or stainless steel pan. NO NEED TO ADD OIL, there is enough fat in the skin, trust me. Turn the heat to medium. This allows the fat to render out and is optimal for golden skin. Cook for 15-20 minutes until the skin is perfectly golden and crispy. The skin will naturally release from the pan, dont force it or pull it off too early. Flip once golden and crispy.
STEP 3.
Once flipped over, cook for another 5-10 minutes, or until the internal temperature reaches 175*F. Remove from the pan.
STEP 4.
In the same pan over medium heat, add the minced shallot. Season with salt and saute until translucent, around 2 minutes.
STEP 5.
Deglaze the pan with white wine and bring up to a simmer. Simmer until the wine has reduced by half the volume. This takes around 3-5 minutes.
STEP 6.
Stir in the chicken stock and add the thyme. Bring up to a simmer and season with salt to taste. Simmer for 5-8 minutes to reduce to a nappe, thick enough to coat a back of the spoon. Turn off the heat.
STEP 7.
Finish the sauce by straining the sauce through a fine mesh strainer to remove the shallots. Add the sauce back to the pan and stir in the butter to emulsify and thicken.
STEP 8.
Serve the sauce with the chicken and enjoy!
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