Seared Chicken & Sauce with House Salad
September 22, 2021 • 0 comments
Ingredients
- (4) Chicken leg quarters or chicken thighs, skin on
- (2 tbsp) Extra virgin olive oil
- Salt and pepper
- (1/2 bottle) Old white wine
- (1) Bay leaf
- (1) Shallot, minced
- (2 tbsp) Butter
- Fresh salad greens
- (1 clove) Garlic, peeled and chopped
- (1 tbsp) Dijon mustard
- (1 tsp) Anchovy paste
- (1/4 cup) Red wine vinegar
- Salt and pepper (for dressing)
- (1/2 cup) Extra virgin olive oil (use your best for salad dressing)
Directions
For Chicken & Sauce:
1. Salt and lightly pepper chicken quarters all over and let sit at room temperature for at least an hour. This is essentially a short dry brine.
2. Preheat oven to 350F.
3. Using a heavy bottomed, oven safe skillet, heat olive oil at medium high. Add chicken quarters skin down in hot pan. Sear to brown and flip, searing to brown on both sides. Flip back to skin up.
4. Add your white wine, enough to come up at least halfway on the chicken quarters, scraping brown bits in pan. Add bay leaf and shallot, and place pan inside hot oven.
5. Braise chicken in oven for approximately 45 minutes or until tender.
6. Remove chicken from pan and put back in oven on baking sheet (no liquid).
7. Reduce sauce in pan down on stovetop over medium-high heat. When sauce begins to thicken, stir in butter and turn off heat.
8. Remove chicken from oven and top with sauce.
For Salad & Dressing:
1. Add all ingredients except olive oil to glass or cup. Blend everything to a paste with an immersion blender.
2. Slowly add olive oil while continuing to blend until mixture is consistent.
3. Dress salad greens and enjoy!