Jacques Pépin’s Moist and Crispy Garlic Chicken Recipe | Cooking at Home | KQED

Jacques Pépin’s garlic chicken recipe is all about the technique. Jacques recommends using chicken thigh and browning it skin side-down in the pan to produce a crispy top with moist underside. He deglazes the chicken in vinegar and uses the leftover chicken grease to flash fry the garlic. This dish is also known as poulet au vinaigre.

What you’ll need:
2 bone-in chicken thighs, salt and pepper, 3 garlic cloves, 3 tbsp vinegar, 2 tbsp water, 2 tbsp ketchup, dash of Tabasco, 1/2 cup olives (optional), chives or parsley

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– Hi, I’m Jacques Pepin and I’m cooking at home. (soft jazz music) I wanted to show you a specialty of Lyon, the town in France where I come from. We feed the chicken with a lot of garlic and vinegar deglaze at the end. And I’m using chicken thigh now here. What I do, I wanted to show you a special technique that I do. You see I cut on each side of the bone here to expose that bone and makes it easier to cook. So here I have two chicken thigh. They’re about eight ounces each. And it’s a small portion, but usually that’s what we do at home. And on top of this, salt, pepper of course, (grinder crunching) on both side. And as you can see, I have the skin here and that, the skin, is an important part of it, too, because I want to brown it on the skin. And only on the skin. We will salt on this side, too. And I put it into an nonstick pan here. It’s a bit tight, but it’d be fine. And you see the pan, is cold. Doesn’t really matter at that point. It has to cook, I would say 20, 25 minutes here. And the whole idea is that I start it on the skin, no fat, no, oh no butter, there is enough in the skin. And you’re going to start on high, browning. Then I cover it and there is enough steam to cook the top. So I never turn the chicken. I cook it like this 20, 25 minute. So as you can see now the skin already render a little bit of fat. It stopped frying. And this is what I want this heat on, high heat. But now I’m gonna cover it to get that steaming process, put it on very low and that’s it for 20, 25 minute. Then we do the sauce. Well it’s about 20 minutes now you can see, if I turn this, I mean, I have beautiful crust here. And you can see a fair amount of fat in there. This is the skin. And again, it cooked around the bone. Three, four, five minutes to go. So now I wanna show you to make the sauce, three clove of garlic. I cut the end of it so that I can crush it, a little bit, crush it, crush it. And now that it crushed, the skin will come off easily because you crush it. Here it is. If I were to slice it like that to do with pasta, whatever, then it’s stronger. By the time I crush it like this, (hand pounding) I release two essential oil and it get that gooey texture. And at that point that garlic is very, very strong, much stronger. And at that point that garlic is not cooked very much either. (Jacques chopping) So here, I cleaned up the garlic on top here. (Jacques chopping) Okay, so I would say that I have a good, a good tablespoon, tablespoon and a half, of garlic. So let’s see our chicken now. (chicken sizzling) The chicken is very, very tender like that. And I haven’t touched it, I haven’t turned it. So here it is, here. I’m putting that skin side up. And I have all that beautiful crystallization. The crystallization of the juice. And that pan is thick enough so that it’s not burned. That should not be burned. It should be nice and brown the way it is. Give you a, so here on top of this, here go the garlic. I will fry the garlic like, 20, 30 seconds. I want to deglaze with three tablespoon of vinegar that I’m gonna put in there. One, two, about three tablespoon of vinegar. And I will let that cook, on relatively high heat so it melt all the solidified juice but also the acidity of vinegar evaporates. So I let it reduce 20, 30 second, whatever, to almost gone. Yeah, acidity, the acidity goes. So now a little bit of water on my sauce. A couple of tablespoon, maybe, couple tablespoon of ketchup just as a thickening agent. Maybe a dash of Tabasco on top. That’s it. (pan rattling) A beautiful sauce here. I’m gonna add a few olives in there. If you don’t wanna put the olive, it’s fine. Let’s see, and as you see I left my chicken this way, so it’s very crunchy on top. See that this there. Give it a dash of salt. And that’s it. Actually, you know if I serve it right away, I’ll put it on top. Otherwise I put the sauce around, so it doesn’t soften the top too much. And here is a little bit of chives on top. And here we are, the poulet au vinaigre, chicken in vinegar, in the the style of Lyon. You will enjoy it, happy cooking. (soft jazz music)