The recipe involves cooked chicken parts (with skin and bone) on the stove top and then making a sauce to serve on the side.
First you rinse and pat fry your chicken parts (Peter cut up our whole chicken because he's cool like that). Heat oil (a couple Tbsp) in skillet and add parts skin side down. Cook until browned WITHOUT TOUCHING. We suck at this part. Flip, add 1/4 cup H2O and cover until cooked (155 for white, 170 for dark). Once each piece is done, pull it to a plate. Once all the pieces are cooked, drain your pan completely of all H2O and oil (don't wipe the pan). Add the parts back and crank the heat so that the skin recrisps. Cook them until crispy (another 3 minutes or so). Then, pull them and tent with foil.
Now it's time fo the pan sauce. We could barely restrain ourselves, this sauce tasted so good. So even if you don't want to make the chicken, you REALLY need to make this sauce. So, drain your pan again, and add the shallot (1 shallot minced). Cook until shallot is nice and wilty. Then, add the broth, (1/2-3/4 cup), vermouth (use dry or extra dry, 1/2 cup or so), dijon mustard (a Tbsp) and cook at high until it reduces by at least half. Once the sauce has thickened, remove from heat, stir in the drippings from the chicken, stir in 2 Tbsp butter and a few Tbsp chopped parsley.
Serve chicken with sauce poured around it (if you pour the sauce over the chicken, you'll make the skin soggy again).
We served this with rice pilaf and broiled broccoli.
If you do nothing else- MAKE THE SAUCE!!! YUMMMMMMMM
Notes and Next Time
Ingredients/Recipe
- whole chicken cut up or chicken parts (with bones and skin)
- veg oil
- S & P
- dijon mustard
- vermouth
- chicken broth
- parsley, chopped
- shallot, minced
- butter
