Crispy Chicken A La Plancha Recipe
potatoes, hot cherry pepper jus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crispy Chicken
Potatoes
Hot Cherry Pepper Jus
Garnish (optional)
Method
Crispy Chicken
Prep the thighs
Pat the chicken thighs very dry with paper towels (dry skin is essential for crisping). Trim any excess fat. Season both sides evenly with 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder. Let sit at room temperature 15–20 minutes while you prepare the potatoes and jus.
Render skin
Heat a large heavy skillet (cast iron or stainless steel) over medium heat until hot (about 3–4 minutes). Place the thighs skin-side down in the dry pan (no oil). Press gently so the skin makes full contact. Cook without moving for 8–10 minutes until the skin is deeply golden and crisp and much of the fat has rendered.
Finish cooking
When the skin is crisp and well browned, flip the thighs and add 1 tablespoon olive oil around them (or a little butter). Reduce heat to medium-low and continue cooking for 6–8 minutes more, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove to a plate and tent loosely with foil to rest 5 minutes before serving.
Potatoes
Parboil (if using larger potatoes)
If using medium/large potatoes, cut into 1-inch pieces and place in salted cold water. Bring to a simmer and cook 8–10 minutes until just fork-tender; drain and let steam-dry. If using small baby potatoes, you can halve and proceed without parboiling.
Pan-roast potatoes
In a separate large skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat until foaming. Add the potatoes in a single layer and let them sear undisturbed 4–5 minutes until golden. Toss or shake the pan and continue to cook, turning occasionally, until evenly browned and crisp, about 8–10 minutes total. Add the smashed garlic cloves and 1 tablespoon fresh thyme in the last 2 minutes so they flavor the oil but don’t burn. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Remove garlic if you prefer before plating.
Hot Cherry Pepper Jus
Sauté aromatics
In a small saucepan or skillet, warm 1 tablespoon olive oil (or the oil from the pepper jar) over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and chopped hot cherry peppers and cook 1 minute more to bloom the flavors.
Deglaze and reduce
Pour in 1/4 cup white wine and bring to a gentle simmer, scraping any bits from the pan. Let the wine reduce by half (about 2–3 minutes). Add 1/2 cup chicken stock and simmer until the liquid reduces to roughly 1/4 cup and is slightly syrupy, about 6–8 minutes.
Finish sauce
Lower heat to very low. Whisk in 2 tablespoons cold cubed butter a few pieces at a time to emulsify the jus and add gloss. Stir in 1 tablespoon lemon juice, 1/2 teaspoon honey (or a pinch of sugar) to balance the heat, and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed. If you prefer a smoother sauce, blitz briefly in a blender or use an immersion blender and then return to the pan to keep warm.