Brick Chicken with Lemon-Herb Pan Sauce
Brick Chicken with Lemon-Herb Pan Sauce
Ingredients
For the Brick Chicken
- 4 chicken leg quarters, deboned, skin-on
- 1 tablespoon kosher salt, or as needed, for seasoning and optional dry brining
- 1/2 teaspoon black pepper, freshly ground, or as needed
For the Lemon-Herb Pan Sauce
- 1 shallot, large, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Calabrian chili, minced (or more to taste)
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 4 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Dijon mustard
For Serving
- 4 servings fries, cooked, for serving
Instructions
- 1
If dry brining, pat the deboned chicken leg quarters very dry with paper towels. Season generously on all sides with kosher salt. Place the chicken skin-side up on a wire rack set over a baking sheet and refrigerate uncovered overnight (for at least 8 hours, up to 24 hours). If not dry brining, season the chicken with salt and pepper just before cooking.
⏱️ 10 min
- 2
Place the seasoned chicken leg quarters, skin-side down, in a large, cold oven-safe skillet (preferably cast iron or stainless steel). Do not add any oil. Place a heavy weight, such as a foil-wrapped brick or a smaller heavy pan, directly on top of the chicken to press it flat.
⏱️ 5 min
- 3
Place the skillet over medium-high heat. Cook the chicken, undisturbed, for 15-20 minutes. The fat will render out slowly, and the skin will gradually become golden brown and shatteringly crisp. The chicken will release easily from the pan when it's ready. Remove the chicken from the pan and set aside on a cutting board to rest.
⏱️ 20 min
- 4
Carefully pour off all but 1-2 tablespoons of the rendered chicken fat from the skillet. Add the chopped shallot, minced garlic, and minced Calabrian chili to the pan. Sauté over medium heat, stirring occasionally, until the shallot is softened, about 2-3 minutes.
⏱️ 5 min
- 5
Pour in the white wine, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce the wine until it is almost completely evaporated, about 3-5 minutes.
⏱️ 5 min
- 6
Add the chicken stock to the pan. Bring to a simmer and reduce the stock until it has thickened to a nappé consistency (it should coat the back of a spoon), about 5-7 minutes.
⏱️ 7 min
- 7
Remove the pan from the heat. Whisk in the cold butter cubes, one at a time, until fully incorporated and the sauce is glossy and emulsified. Stir in the lemon juice, chopped parsley, and Dijon mustard. Taste and adjust seasoning if needed.
⏱️ 3 min
- 8
Slice the brick chicken into desired portions. Spoon a generous amount of the lemon-herb pan sauce onto serving plates. Place the crispy chicken on top of the sauce. Grate fresh lemon zest over the chicken. Serve immediately with a side of fries.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brick Chicken with Lemon-Herb Pan Sauce
For the Brick Chicken
- 4 chicken leg quarters, deboned, skin-on
- 1 tablespoon kosher salt, or as needed, for seasoning and optional dry brining
- 1/2 teaspoon black pepper, freshly ground, or as needed
For the Lemon-Herb Pan Sauce
- 1 shallot, large, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Calabrian chili, minced (or more to taste)
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 4 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Dijon mustard
For Serving
- 4 servings fries, cooked, for serving
Instructions
- 1
If dry brining, pat the deboned chicken leg quarters very dry with paper towels. Season generously on all sides with kosher salt. Place the chicken skin-side up on a wire rack set over a baking sheet and refrigerate uncovered overnight (for at least 8 hours, up to 24 hours). If not dry brining, season the chicken with salt and pepper just before cooking.
⏱️ 10 min - 2
Place the seasoned chicken leg quarters, skin-side down, in a large, cold oven-safe skillet (preferably cast iron or stainless steel). Do not add any oil. Place a heavy weight, such as a foil-wrapped brick or a smaller heavy pan, directly on top of the chicken to press it flat.
⏱️ 5 min - 3
Place the skillet over medium-high heat. Cook the chicken, undisturbed, for 15-20 minutes. The fat will render out slowly, and the skin will gradually become golden brown and shatteringly crisp. The chicken will release easily from the pan when it's ready. Remove the chicken from the pan and set aside on a cutting board to rest.
⏱️ 20 min - 4
Carefully pour off all but 1-2 tablespoons of the rendered chicken fat from the skillet. Add the chopped shallot, minced garlic, and minced Calabrian chili to the pan. Sauté over medium heat, stirring occasionally, until the shallot is softened, about 2-3 minutes.
⏱️ 5 min - 5
Pour in the white wine, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce the wine until it is almost completely evaporated, about 3-5 minutes.
⏱️ 5 min - 6
Add the chicken stock to the pan. Bring to a simmer and reduce the stock until it has thickened to a nappé consistency (it should coat the back of a spoon), about 5-7 minutes.
⏱️ 7 min - 7
Remove the pan from the heat. Whisk in the cold butter cubes, one at a time, until fully incorporated and the sauce is glossy and emulsified. Stir in the lemon juice, chopped parsley, and Dijon mustard. Taste and adjust seasoning if needed.
⏱️ 3 min - 8
Slice the brick chicken into desired portions. Spoon a generous amount of the lemon-herb pan sauce onto serving plates. Place the crispy chicken on top of the sauce. Grate fresh lemon zest over the chicken. Serve immediately with a side of fries.
⏱️ 5 min