Wave goodbye to Colonel Sanders. This crispy chicken recipe is about to become your new favorite!
🍷 Wine pairing: Serve with your favorite Chardonnay.
- 2 Moody’s bone-in skin-on chicken breasts, cut in half
- 4 Moody’s bone-in skin on chicken thighs
- ½ t salt
- ¼ t dried thyme
- 1/8 t freshly ground black pepper
- 3 T clarified unsalted butter*
- ½ cup white wine
Combine the salt, thyme and pepper; season the chicken pieces with the mixture.
Heat the clarified butter in a large skillet over medium heat. When hot, add the chicken pieces, skin side down. Cook until just beginning to brown, 3 to 4 minutes. Reduce the heat until medium-low; cover and cook for 10 minutes. Remove the cover, turn and cook for an additional 10 minutes.
Increase the heat to medium; turn again and cook until the skin is crisp and richly brown and the thighs are no longer pink in the thickest portion when cut with a knife, about 5 minutes. Remove to a platter and cover with foil to keep warm.
Pour off all but a small amount of accumulated fat from the skillet; return to medium-high heat. Add the wine and cook, scrapping up all the brown bits on the bottom of the skillet, until reduced to about 2 tablespoons, 2 to 3 minutes. Drizzle wine reduction over the chicken and serve.
*Clarified butter is used to keep it from burning. To make, simply let a stick of butter melt over low heat until foamy. Skim off the foam; pour or spoon the clear melted layer of butterfat underneath to a small bowl, leaving behind the milky residue on the bottom of the pan. Clarified butter will keep indefinitely, covered in the refrigerator.