CRISPY CHICKEN LEGS W. SHALLOT-VINEGAR PAN SAUCE

INGREDIENTS

• Chicken

  • 4 chicken legs (thigh + drumstick)

  • 1 tablespoon Diamond Crystal kosher salt

  • ¼ teaspoon baking powder

  • 1 tablespoon unsalted butter

  • 1 tablespoon neutral oil

• Pan Sauce

  • 3 shallots, minced

  • 2 tablespoon unsalted butter

  • 1 tablespoon all-purpose flour

  • ¼ cup sherry vinegar

  • 1 tablespoon honey

  • 1 cup chicken stock

  • Kosher salt & freshly ground black pepper

  • ½ cup thinly sliced chives

INSTRUCTIONS

• Season the chicken: Mix the salt and baking powder. Season the chicken legs generously all over. Let sit at room temperature for ~10 minutes.

• Preheat oven to 425°F.

• Heat a large skillet over medium-high. Add butter and oil. Sear chicken skin-side down, two at a time, until deeply golden and crisp, about 3 minutes. Flip and cook 2 minutes more. Transfer to a baking sheet. Repeat with remaining legs.

• Roast chicken for 20 minutes, until cooked through.

• While chicken roasts (last 5–10 minutes), return the skillet to medium-low. Add shallots and remaining butter; cook until soft and translucent, ~5 minutes. Sprinkle in flour and cook, stirring, until sandy and lightly toasted, 2–3 minutes.

• When chicken comes out, move legs off the baking sheet. Deglaze the hot sheet pan with the sherry vinegar, scraping up all the fond. Pour everything into the skillet.

• Add honey, then slowly whisk in chicken stock. Simmer until glossy and thickened to your liking. Season with salt and pepper. Off heat, fold in chives.

• Spoon sauce onto plates and nestle chicken on top so the skin stays crispy.

Notes & Tips:
- sherry vinegar can be swapped with red wine vinegar, white wine vinegar, or champagne vinegar