Easy
Recette de Loaded Scrambled Eggs
55 min4
(378)
Medium
Hauts de Cuisse Poêlés avec Sauce de Déglacement
(415)
40 min4440 calThis is the weeknight dinner that looks like it came from a bistro — and your family will believe you spent an hour on it. Bone-in skin-on thighs seared in a cast iron until the skin is crackling and deep golden — 12 minutes skin-side down without moving it. That patience is what creates restaurant-level crispy skin. Flip, finish in the oven at 400°F for 10 minutes. Then deglaze the pan with white wine or chicken broth, add a tablespoon of Dijon and a splash of cream. That's the entire sauce. Five ingredients, a pan sauce that tastes like a chef made it.
Ingrédients
Portions :
4
Instructions
Valeur nutritive par portion
Calories440 kcal
Protéines30 g
Lipides17 g
Glucides44 g
Fibres3 g
Sucre5 g
Sodium578 mg
Conseils de pro
- 💡Don't rush the searing step — the browned bits on the bottom of the pan are pure concentrated flavour.
- 💡Use a heavy-bottomed pan that distributes heat evenly. A Dutch oven from the Bay or a cast iron from Canadian Tire both work perfectly.
- 💡Season aggressively — chicken absorbs flavour like a sponge, and under-seasoned chicken is the most common cooking mistake.
Variantes
- 🔄Swap the primary protein for bone-in thighs if the recipe calls for breast — thighs are more forgiving and harder to overcook.
- 🔄Add a splash of white wine or apple cider vinegar when deglazing for extra depth.
- 🔄Make it dairy-free by using olive oil instead of butter and coconut cream instead of heavy cream.
