This is like fried chicken but no Batter. Salt and pepper this and let it Sit for like 5 to 10 minutes. The salt's Going to draw a little bit of moisture In order to create a non-stick surface. We are going to heat it first. Medium Medium low. Not very high. See how it Like is loose already. This is where you Can just really nurse it. We're really Really rendering that chicken fat. It Just really guarantees crispy skin. And Then this just cooks for five more Minutes or until the internal Temperature is 180. To build the pan Sauce, I do want to get the garlic Started a little bit. I don't want all Of this fat. I want about 3 tablespoons. Half a cup of chicken stock. 2 tbsps of Lime juice. 2 tsps of maple syrup. We're Going to reduce this by about half. Little salt, little pepper. Lower it and Add the butter. You can keep it at a Simmer. And once the butter is melted, The sauce is done. It tastes so much of The chicken, but there's a lot of acid From the lime. caramelly flavor from the Butter. You're kind of really bringing Out the best of the ingredients.
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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