Chicken Persillade Sauce
Chicken Persillade Sauce
Ingredients
For the Chicken and Sauce
- 4 chicken, thighs or drumsticks, bone-in, skin-on
- 1/2 stick butter
- 1/2 cup parsley, finely chopped
- 1/4 cup chives, finely chopped
- 3 cloves garlic, minced
- 1/4 cup chicken stock
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil, as needed for cooking chicken
Instructions
- 1
Pat the chicken pieces dry with paper towels and season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the chicken pieces, skin-side down.
⏱️ 2 min
- 2
Cook the chicken for 8-10 minutes on the first side, until the skin is deeply golden brown and crispy. Flip the chicken and cook for another 8-10 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). Remove the cooked chicken from the pan and set aside on a plate, reserving any juices. Do not clean the pan; leave the browned bits (fond) in the bottom.
⏱️ 18 min
- 3
Reduce the heat to medium. Add the 1/2 stick of butter to the same pan and melt it, scraping up any remaining fond from the bottom.
⏱️ 2 min
- 4
Add the 1/2 cup of finely chopped parsley, 1/4 cup of finely chopped chives, and 3 cloves of minced garlic to the melted butter. Sauté for 1-2 minutes until the herbs and garlic are fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Pour in the 1/4 cup of chicken stock. Use a wooden spoon or spatula to vigorously scrape up all the browned bits (fond) from the bottom of the pan, incorporating them into the liquid to build a rich, flavorful base for the sauce. Bring to a gentle simmer.
⏱️ 2 min
- 6
Stir in the 1 tablespoon of Dijon mustard and 1 tablespoon of fresh lemon juice. Mix well until fully combined.
⏱️ 1 min
- 7
Taste the sauce and season generously with additional salt and black pepper as needed. The sauce should be bright, garlicky, and herbaceous.
⏱️ 1 min
- 8
Return the cooked chicken pieces to the pan, turning them to coat thoroughly with the persillade sauce. Serve immediately, perhaps with crunchy roast potatoes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Persillade Sauce
For the Chicken and Sauce
- 4 chicken, thighs or drumsticks, bone-in, skin-on
- 1/2 stick butter
- 1/2 cup parsley, finely chopped
- 1/4 cup chives, finely chopped
- 3 cloves garlic, minced
- 1/4 cup chicken stock
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil, as needed for cooking chicken
Instructions
- 1
Pat the chicken pieces dry with paper towels and season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the chicken pieces, skin-side down.
⏱️ 2 min - 2
Cook the chicken for 8-10 minutes on the first side, until the skin is deeply golden brown and crispy. Flip the chicken and cook for another 8-10 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). Remove the cooked chicken from the pan and set aside on a plate, reserving any juices. Do not clean the pan; leave the browned bits (fond) in the bottom.
⏱️ 18 min - 3
Reduce the heat to medium. Add the 1/2 stick of butter to the same pan and melt it, scraping up any remaining fond from the bottom.
⏱️ 2 min - 4
Add the 1/2 cup of finely chopped parsley, 1/4 cup of finely chopped chives, and 3 cloves of minced garlic to the melted butter. Sauté for 1-2 minutes until the herbs and garlic are fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Pour in the 1/4 cup of chicken stock. Use a wooden spoon or spatula to vigorously scrape up all the browned bits (fond) from the bottom of the pan, incorporating them into the liquid to build a rich, flavorful base for the sauce. Bring to a gentle simmer.
⏱️ 2 min - 6
Stir in the 1 tablespoon of Dijon mustard and 1 tablespoon of fresh lemon juice. Mix well until fully combined.
⏱️ 1 min - 7
Taste the sauce and season generously with additional salt and black pepper as needed. The sauce should be bright, garlicky, and herbaceous.
⏱️ 1 min - 8
Return the cooked chicken pieces to the pan, turning them to coat thoroughly with the persillade sauce. Serve immediately, perhaps with crunchy roast potatoes.
⏱️ 2 min