Crispy Chicken

Wave goodbye to Colonel Sanders.  This crispy chicken recipe is about to become your new favorite!🍷 Wine pairing:  Serve with your favorite Chardonnay.

Crispy Chicken

• 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

1. Combine the salt, thyme and pepper; season the chicken pieces with the mixture.

2. 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.

3. 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.

4. 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.