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6/15/2025, 6:38:46 PM
>>21405317
Dry brine some thighs with salt, pepper and gralic powder for a couple of hours or just season before cooking.
Heat up a stainless steel pan. Put some oil/lard or tallow and sear for a nice crust until almost done.
Remove excess oil or don't, saute some shallots and garlic in the pan, when they become translucid - deglaze with some wine or stock or both, reduce to cook off the wine. Put a tea spoon of mustard and season with salt/black pepper/garlic powder. Dump some cream, i think you call it half and half in America. Dump the chicken back into the pan and cook for a bit, taste for salt, zest a little bit of lemon and dump in the pan, maybe some lemon juice ( a little bit ), finish with some fresh parsley.
Dry brine some thighs with salt, pepper and gralic powder for a couple of hours or just season before cooking.
Heat up a stainless steel pan. Put some oil/lard or tallow and sear for a nice crust until almost done.
Remove excess oil or don't, saute some shallots and garlic in the pan, when they become translucid - deglaze with some wine or stock or both, reduce to cook off the wine. Put a tea spoon of mustard and season with salt/black pepper/garlic powder. Dump some cream, i think you call it half and half in America. Dump the chicken back into the pan and cook for a bit, taste for salt, zest a little bit of lemon and dump in the pan, maybe some lemon juice ( a little bit ), finish with some fresh parsley.
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