Crispy French Skin Chicken Breast Recipe

Prep and season

Pat chicken breasts dry with paper towels. Carefully loosen skin from the meat with your fingers, leaving skin attached at one end. Season both sides of the meat and the underside of the skin with 1 1/2 tsp kosher salt, 1/2 tsp black pepper and 1 tsp garlic powder, distributing evenly.

Render and crisp skin

Heat a large oven-safe skillet over medium-high heat. Add 2 tbs neutral oil. When oil shimmers, place chicken skin-side down and press gently so skin makes full contact. Reduce heat to medium. Cook without moving for 8–10 minutes until much of the fat has rendered and the skin is deeply golden and crisp. Spoon off excess fat if the pan becomes excessive.

Finish in oven

Flip breasts so skin side is up, add 2 tbs unsalted butter to the pan and baste briefly. Transfer skillet to a preheated 375°F (190°C) oven and roast 12–18 minutes until internal temperature at the thickest part reaches 160–165°F (71–74°C). Remove from oven and tent with foil for 5–7 minutes; carryover will bring temperature to 165°F.

While chicken cooks in oven, make the au jus using the same skillet (remove excess fat, leaving about 1 tbs). Place skillet over medium heat, add shallot and smashed garlic and sauté 1–2 minutes until fragrant and softened. Add chicken bones/trimmings (if using) and brown 2–3 minutes. Deglaze pan with 1 tbs white wine, scraping up browned bits. Add 2 cups chicken stock, thyme and bay leaf. Bring to a simmer and reduce gently until sauce is slightly reduced, about 10–12 minutes. Strain sauce into a small saucepan, discard solids. Whisk in cold cubed butter 1 piece at a time off heat to emulsify and finish (monter au beurre). Season with 1 tsp salt and 1/2 tsp pepper. Keep warm until plating.

Place potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to simmer and cook until potatoes are very tender, 12–15 minutes. Drain well and return to the pot on the still-warm burner for 1 minute to evaporate residual moisture.

Pass potatoes through a ricer or mash very finely. Warm milk, cream and 3 tbs butter together until butter melts. Stir warm dairy into the riced potatoes until smooth and glossy. Season with 1 tsp salt and 1/4 tsp white or black pepper. Keep warm and cover until ready to plate.

Bring a medium pot of salted water to a boil. Blanch carrots for 3–4 minutes until just tender; add broccolini during the last 1–2 minutes so both finish tender-crisp. Shock in ice water to stop cooking, then drain and pat dry.

In a sauté pan over medium heat, add 2 tsp olive oil and 1 tbs butter. Add blanched carrots and broccolini, sauté 2–3 minutes to reheat and lightly glaze. Season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm.

Divide Yukon potato purée between 2 warm plates, making a smooth nest for the chicken. Place a chicken breast, skin-side up, on each puree. Arrange carrots and broccolini alongside. Spoon 2–3 tbs warm chicken au jus around (or lightly over) the chicken. Garnish with chopped parsley and serve with lemon wedges if desired.