Room temp and super dry chicken thighs skin side down into a cold pan on low heat – let em go until they naturally unstick for the most perfect rendered crispy golden skin. Remove from pan.
Built sauce with shallots and a ton of garlic, white wine, chicken stock, bay leaves, cream. Add chicken back in, skin should be above liquid – simmer for ~15min until chicken is cooked through and tender and sauce is thicc and creamy. Remove thighs again, grate in a good amount of fresh parmesan, add pasta of choice and toss with chiffonade basil.
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Room temp and super dry chicken thighs skin side down into a cold pan on low heat – let em go until they naturally unstick for the most perfect rendered crispy golden skin. Remove from pan.
Built sauce with shallots and a ton of garlic, white wine, chicken stock, bay leaves, cream. Add chicken back in, skin should be above liquid – simmer for ~15min until chicken is cooked through and tender and sauce is thicc and creamy. Remove thighs again, grate in a good amount of fresh parmesan, add pasta of choice and toss with chiffonade basil.
Really beautifully plated!
looks incredible, wish i could have tried it! (:
Looks fantastic! 😍
Gorgeous!
Gonna have to try!