Brined and Roasted Chicken Legs with Lemon and Herb Pan Sauce
Brining and roasting creates juicy meat and crispy skin. The lemon herb sauce gives it an unforgettable Provence flavour.
Equipment
- 1 mixing bowl large
Ingredients
- 4 chicken legs thigh and drum
- 2 tbsp coarse salt
- black pepper freshly ground
- grapeseed oil or other neutral oil
- herbes de Provence fresh or dried
- 1 large shallot or 2 small shallots, minced
- 100 mL dry white wine
- 100 mL chicken broth
- lemon juice from 1/2 lemon, strained
- 2 knobs unsalted butter tossed in cornstarch (excess removed)
- 2-3 sprigs thyme, fresh de-stemmed and chopped
Instructions
- Fill a large bowl halfway with warm water and 2 tablespoons of coarse salt. Stir to dissolve the salt and place the chicken legs in the brine. Brine the chicken for 30 mins.
- Preheat the oven to 375ºF / 180ºC.
- Remove the chicken from the brine and rinse with fresh water. Pat dry with paper towels and place on a plate. Season with salt & pepper.
- In a large, heavy skillet, heat a few glugs of grapeseed oil over medium-high heat until shimmering hot but not smoking.
- Carefully arrange the chicken in the skillet in one flat layer and sear until golden brown on all sides. If you have to do this in batches, that’s OK.
- Remove the chicken from the pan and pour off excess oil and fat, leaving only a small portion for the bottom of the skillet. You can save this fat in a heatproof bowl for the sauce if you like.
- Put the chicken back into the skillet and load the skillet into the oven. Bake the chicken until the thickest part of the thigh measures 155ºF / 68ºC, about 20-25 minutes.
- Carefully remove the skillet from the oven and place the chicken on a plate with a foil tent to rest. Be careful! Remember that the skillet handle is hot from the oven!
- In the hot skillet, add the shallots and a bit of oil or reserved fat from searing. Sauté for a few minutes until they’re softened but not browning or burning.
- Add the garlic, cook for 30 seconds, and then deglaze with the white wine, using a wooden spoon to scrape up all the brown bits… and flavour.
- Once the white wine has reduced by half, add the chicken broth and simmer to reduce by half.
- Once fully reduced, turn the heat to low and add the "cornstarched" butter, stirring to melt the butter and incorporate the cornstarch.
- Simmer until the sauce is thickened and coats the back of a spoon.
- Remove the sauce from the heat and add the lemon juice and fresh herbs.
- Place the chicken on a serving platter and pour the sauce over to serve or serve the sauce alongside.
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