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A La Carte Double Leg & Thigh Recipe

Name: The Modern Rotisseries A La Carte Double Leg & Thigh Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 4 pieces bone-in, skin-on chicken legs and thighs; 6 cups cold water; 3 tbs kosher salt; 2 tbs granulated sugar; 1 tsp whole black peppercorns; 1 piece bay leaf; 2 pieces garlic cloves, crushed; 2 tbs olive oil; 2 tbs unsalted butter; 1 tbs fresh thyme (or 1 tsp dried thyme); 1 tsp freshly ground black pepper; 1 tsp sea salt or kosher salt; 1 piece lemon, zested and halved; 1 piece shallot, finely minced; 1 cups dry white wine or chicken stock; 2 tbs heavy cream (optional for creamier sauce); 2 tbs cold unsalted butter, cubed; 1 tbs fresh parsley, chopped; 4 servings roasted vegetables or mashed potatoes; 0.25 cups microgreens or chopped parsley for garnish

Inspired by The Modern Rotisserie

Time1h 30m

Serves4

Make A La Carte Double Leg & Thigh Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Brined Chicken (Legs & Thighs)

4 pieces bone-in, skin-on chicken legs and thighs

6 cups cold water

3 tbs kosher salt

2 tbs granulated sugar

1 tsp whole black peppercorns

1 piece bay leaf

2 pieces garlic cloves, crushed

Seasoning & Searing

2 tbs olive oil

2 tbs Unsalted butter

1 tbs fresh thyme (or 1 tsp dried thyme)

1 tsp freshly ground black pepper

1 tsp sea salt or kosher salt

1 piece lemon, zested and halved

Pan Sauce (optional, for serving)

1 piece shallot, finely minced

1 cups dry white wine or chicken stock

2 tbs heavy cream (optional for creamier sauce)

2 tbs cold unsalted butter, cubed

1 tbs Fresh parsley, chopped

To Serve (suggested accompaniments)

4 servings roasted vegetables or mashed potatoes

1/4 cups microgreens or chopped parsley for garnish

Method

Brined Chicken (Legs & Thighs)

Prepare brine

In a large bowl or container, combine 6 cups cold water, 3 tablespoons kosher salt, 2 tablespoons sugar, 1 teaspoon whole black peppercorns, 1 bay leaf and 2 crushed garlic cloves. Stir until salt and sugar dissolve.

Brine chicken

Add the 4 chicken leg-and-thigh pieces to the brine, pressing them below the surface. Cover and refrigerate for 1 to 2 hours (no more than 4 hours). This lightly seasons and helps keep the meat moist.

Dry and rest

Remove chicken from brine, discard brine, and pat pieces thoroughly dry with paper towels. Let rest at room temperature for 20–30 minutes while you preheat the oven and prepare seasoning.

Seasoning & Searing

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the middle.

Season chicken

Rub each chicken piece with 2 tablespoons olive oil total, then sprinkle evenly with 1 teaspoon sea or kosher salt, 1 teaspoon freshly ground black pepper and lemon zest from 1 lemon. Tuck sprigs or scatter 1 tablespoon fresh thyme over/under pieces.

Sear skin-side down

Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons unsalted butter. When butter is foaming and the pan is hot, place chicken pieces skin-side down. Sear without moving 4–6 minutes until skin is deep golden brown and fat has rendered. Tilt pan and spoon rendered fat over skin as it browns.

Finish in oven

Flip chicken pieces so they sit skin-side up. Transfer skillet to preheated oven and roast 18–22 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Cooking time will vary slightly by size.

Rest

Remove skillet from oven. Transfer chicken to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute.

Pan Sauce (optional, for serving)

Sauté shallot

While chicken rests, place the hot skillet on the stovetop over medium heat (use care; handle will be hot). If pan is very dry, add 1 teaspoon olive oil. Add the finely minced shallot and sauté 1–2 minutes until softened and translucent, scraping up browned bits from the pan.

Deglaze

Add 1 cup dry white wine or chicken stock to deglaze the pan, scraping up any fond. Simmer briskly 3–4 minutes until reduced by about half.

Finish sauce

Lower heat to medium-low. Stir in 2 tablespoons heavy cream if using, then whisk in 2 tablespoons cold cubed butter a little at a time to create a glossy emulsion. Taste and adjust seasoning with salt and pepper. Stir in 1 tablespoon chopped fresh parsley. Remove from heat.

Serve

Spoon pan sauce over the rested chicken pieces and garnish with microgreens or parsley.

To Serve (suggested accompaniments)

Serve each chicken leg & thigh with a portion of roasted vegetables or mashed potatoes (4 servings suggested). Plate with the pan sauce spooned on the side or over the chicken, and finish with a sprinkle of microgreens or chopped parsley.