Chicken Leg Quarters with Mushroom Pan Sauce
Yield: 2 Chicken Leg Quarters
Chicken Leg Quarters
High Temperature Oil
Salt and Pepper
Shallots, brunoise (1/8” dice)
Mushrooms, ¼" sliced
Chicken Stock
Thyme, rough chopped
Butter, cold and cubed
2
2 TBSP
To taste
1/2
5-6
1C
¼C
4 oz
1. In a sauté pan, sear the chicken leg quarters in the oil with salt and pepper
on both sides. Finish the chicken in the oven at 350F for at least 15 minutes.
Make sure to check the internal temperature.
2. In the sauté pan, cook the shallots and mushrooms until translucent.
3. Deglaze the pan with the chicken stock.
4. Add the thyme and allow the stock to reduce to about 1/3 volume.
5. Turn down the heat and slowly stir in the cold butter to emulsify. DO NOT
ADD THE BUTTER IN TOO QUICKLY!