Hauts de cuisse de poulet désossés au beurre à l’ail

Ingrédients

• 6 boneless skinless chicken thighs
• 1 tablespoon Olive Oil
• 3 tablespoon Cold Butter ((ref note 1))
• 1/4 cup White Wine
• 1/2 cup Chicken Stock
• 1 teaspoon Italian Seasoning
• 1/2 tabelspoon Garlic (minced)
• 1/2 tablespoon fresh lemon Juice
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Paprika
• 1/2 teaspoon Pepper
• 1 teaspoon Salt ((or adjust as per taste) (ref note 2))

Préparation

1. 1

   Start with mixing all the seasoning ingredients.

2. 2

   Pat dry chicken with kitchen towel. Sprinkle seasoning on both sides.

3. 3

   Heat oil in a skillet. When hot, put chicken thighs top side down. Sear it got 5 minutes undisturbed until golden and crispy. Flip and cook for a further 4-5 minutes. Take out the chicken and keep aside covered ( To prevent it from drying).

4. 4

   In the same skillet to the remaining oil add minced garlic, cook until fragrant for about 20 seconds.

5. 5

   Stir in the wine and let it reduce to half. Then stir in chicken stock.

6. 6

   When stock comes to a boil, we will add cold cubes of butter in three parts. (ref note - 3)

7. 7

   Lower the heat to low. Add one part butter to the stock, keep stirring until all the butter has been incorporated.

8. 8

   Add second part of butter, keep stirring until the butter fully melts into the sauce. Then add the 3rd and last portion of butter to the sauce. The sauce by now will be looking creamy.

9. 9

   Mix lemon juice and italian seasoning.

10. 10

    Add the seared chicken back to the pan along with any pan juice in the plate.

11. 11

    Let it simmer for another 4-5 minutes until the sauce reduces a little further and chicken thighs are cooked fully. (ref note -4)

12. 12

    Before serving, whisk the sauce with a fork once again if you see a thin layer of butter