Thanks to American Test Kitchen, I’ll found the perfect way to achieve a beautiful pan-seared chicken thigh with shattering crisp skin and moist juicy meat. The amazing part using this method is the fats underneath the skin will be rendered off completely, so you could enjoy the skin without feeling too guilty.
The original recipe uses chicken breast but I’m more of a thigh girl. 😛 Making this crispy-skinned chicken thigh is really quite effortless, there are a couple of steps you should take note of.
1) Make sure to dry the skin really well before refrigerating in the fridge
2) Place the chicken thigh skin side down onto an oiled pan (without turning on the gas hob)
2 pieces boneless chicken thigh
1 tsp sea salt
1 shallot – mince finely
1 tsp flour
½ cup (120 ml) chicken broth
1 tbsp (15 g) cold butter
Salt and pepper to taste
Recipe adapted from: American Test Kitchen
Clean thighs thoroughly and pat the skin as dry as possible.
Sprinkle ½ salt onto each thigh and place them onto a plate.
Cover loosely with cling wrap and refrigerate for at least 1 hour or up to 8 hours.
Remove from fridge and give the skin a final dab to remove any excess water.
Sprinkle generously some black pepper.
Pour 2 tbsp oil in a large skillet or pan and place the chicken skin side down.
Bring the pan to the stove and place a large pot or dutch oven or something heavy and let it sit on the chicken. This is to ensure the skin has maximum even contact with the pan.
Turn on your gas stove to medium heat and cook the chicken for 5 – 7 mins.
Remove the pot and check the skin, it should be golden brown.
Flip the chicken onto the side and cook for another 3 mins.
Remove and place on a plate to rest.
Remove excess oil in the pan, leaving about 2 tbsp oil.
Add in minced shallots and cook for 1 min or until soft.
Put in the flour and cook it for another min.
Pour in stock and stir gently but quickly to avoid any lumps from the flour.
If there is any accumulated juice from the cook thighs, go ahead and add in the pan as well.
Season with salt and pepper to taste.
Lastly, turn off heat, add in the butter and stir to melt. This will create a silky smooth sauce.
Place the chicken on serving plates and drizzle the sauce around the chicken and NOT onto the skin.