Sauce Jean Vignard with Crispy Chicken Legs
Sauce Jean Vignard with Crispy Chicken Legs
Ingredients
For the Crispy Chicken
- 4 chicken legs
- 1 teaspoon salt, or as needed
- 2 tablespoons cooking oil
For the Sauce Jean Vignard
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 1/2 cup white wine, or rosé
- 1/4 teaspoon salt, or to taste
- 1/2 cup heavy cream, plus 2 tablespoons, divided
- 2 tablespoons cold butter, cut into 2 cubes
Instructions
- 1
Preheat your oven to 400°F (200°C). Season the chicken legs generously with salt.
⏱️ 5 min•🌡️ 400
- 2
Add cooking oil to a cast iron pan or oven-safe skillet over medium-low heat. Place the chicken legs in the pan, skin-side down. If you have a cooking weight (like a Chef's Press), use it to press down on the chicken to ensure even contact and crispy skin.
⏱️ 2 min
- 3
Cook the chicken on the stovetop for approximately 8 minutes, or until the skin is golden brown and crispy. Flip the chicken legs to the other side.
⏱️ 8 min
- 4
Transfer the pan with the chicken into the preheated oven. Bake for 15-20 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 20 min•🌡️ 400
- 5
Once cooked, remove the chicken from the oven and transfer it to a plate or cutting board to rest. This will allow the juices to redistribute, keeping the chicken moist.
⏱️ 10 min
- 6
While the chicken is resting, begin preparing the Sauce Jean Vignard. In a small saucepan, combine the tomato paste and Dijon mustard. Pour in the white wine (or rosé) and add a pinch of salt. Whisk the ingredients together until the tomato paste is fully incorporated and smooth.
⏱️ 3 min
- 7
Place the saucepan on the stove over medium heat and bring the mixture to a simmer. Reduce the sauce for 10-12 minutes, or until the wine has cooked out and the sauce has slightly thickened. It should coat the back of a spoon lightly.
⏱️ 12 min
- 8
Pour in 1/2 cup of heavy cream and whisk well to combine. Add the 2 cubes of cold butter and whisk continuously until the butter is fully melted and incorporated, making the sauce glossy and smooth.
⏱️ 3 min
- 9
Optionally, add the remaining 2 tablespoons of heavy cream and whisk again to achieve your desired consistency. Bring the sauce to a gentle boil and let it simmer for another 1-2 minutes to thicken slightly, ensuring it coats the back of a spoon more substantially.
⏱️ 2 min
- 10
To serve, spoon a generous amount of Sauce Jean Vignard onto individual plates. Place a cooked chicken leg on top of the sauce, ensuring the crispy skin remains visible. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sauce Jean Vignard with Crispy Chicken Legs
For the Crispy Chicken
- 4 chicken legs
- 1 teaspoon salt, or as needed
- 2 tablespoons cooking oil
For the Sauce Jean Vignard
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 1/2 cup white wine, or rosé
- 1/4 teaspoon salt, or to taste
- 1/2 cup heavy cream, plus 2 tablespoons, divided
- 2 tablespoons cold butter, cut into 2 cubes
Instructions
- 1
Preheat your oven to 400°F (200°C). Season the chicken legs generously with salt.
⏱️ 5 min•🌡️ 400 - 2
Add cooking oil to a cast iron pan or oven-safe skillet over medium-low heat. Place the chicken legs in the pan, skin-side down. If you have a cooking weight (like a Chef's Press), use it to press down on the chicken to ensure even contact and crispy skin.
⏱️ 2 min - 3
Cook the chicken on the stovetop for approximately 8 minutes, or until the skin is golden brown and crispy. Flip the chicken legs to the other side.
⏱️ 8 min - 4
Transfer the pan with the chicken into the preheated oven. Bake for 15-20 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 20 min•🌡️ 400 - 5
Once cooked, remove the chicken from the oven and transfer it to a plate or cutting board to rest. This will allow the juices to redistribute, keeping the chicken moist.
⏱️ 10 min - 6
While the chicken is resting, begin preparing the Sauce Jean Vignard. In a small saucepan, combine the tomato paste and Dijon mustard. Pour in the white wine (or rosé) and add a pinch of salt. Whisk the ingredients together until the tomato paste is fully incorporated and smooth.
⏱️ 3 min - 7
Place the saucepan on the stove over medium heat and bring the mixture to a simmer. Reduce the sauce for 10-12 minutes, or until the wine has cooked out and the sauce has slightly thickened. It should coat the back of a spoon lightly.
⏱️ 12 min - 8
Pour in 1/2 cup of heavy cream and whisk well to combine. Add the 2 cubes of cold butter and whisk continuously until the butter is fully melted and incorporated, making the sauce glossy and smooth.
⏱️ 3 min - 9
Optionally, add the remaining 2 tablespoons of heavy cream and whisk again to achieve your desired consistency. Bring the sauce to a gentle boil and let it simmer for another 1-2 minutes to thicken slightly, ensuring it coats the back of a spoon more substantially.
⏱️ 2 min - 10
To serve, spoon a generous amount of Sauce Jean Vignard onto individual plates. Place a cooked chicken leg on top of the sauce, ensuring the crispy skin remains visible. Serve immediately and enjoy!
⏱️ 5 min