Best 2 Jacques Pepins Chicken Thighs Recipes

Jacques Pepin's unique approach to cooking chicken thighs has gained immense popularity among food enthusiasts. His culinary expertise and creative use of ingredients result in a dish that is not only delicious but also visually appealing and suitable for various occasions. This guide will explore Jacques Pepin's renowned recipe for cooking moist, flavorful, and perfectly crispy chicken thighs that will tantalize your taste buds and leave you craving more. Whether you're a seasoned cook seeking inspiration or a novice looking for an easy-to-follow recipe, this comprehensive guide will provide you with the necessary instructions, tips, and techniques to master Jacques Pepin's chicken thighs recipe.

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JACQUES PEPIN'S BASIC ROAST CHICKEN

Jacques Pepin's Basic Roast Chicken image

Changing a meal's status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it "poulet roti" will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.

Provided by Jacques Pepin

Categories dinner, easy, weekday, times classics, main course

Time 55m

Yield 4 servings

Number Of Ingredients 2

Ingredients

1 3 1/2-pound chicken
Salt and ground pepper to taste

Steps:

Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 12 grams, Sodium 926 milligrams, Sugar 0 grams, TransFat 0 grams

JACQUES PEPIN'S CHICKEN THIGHS

Jacques Pepin's Chicken Thighs image

Tasty, simple French cooking from the master. This is from his More Fast Food My Way. If you aren't familiar with his books, look for them. I love Fast Food My Way and Sweet Simplicity.

Provided by Pesto lover

Categories Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 chicken thighs, bone in with skin
3/4 teaspoon salt
3/4 teaspoon black pepper
1 small onion, finely diced
3 large garlic cloves, chopped
10 ounces mushrooms, chopped into 1/2-inch dice
1/3 cup dry white wine
chives, chopped, for garnish

Steps:

Preheat oven to 175F.
Cut extra skin and fat off each thigh. Cut a 1/2 " slit into meat on either side of the bone, so that chicken will cook faster and evenly.
Season thighs with 1/2 tsp of salt and 1/2 tsp of pepper.
Place chicken into non-stick skillet, skin side down, on high heat.
When chicken starts to sizzle, cover and reduce heat to medium. Cook for 16-18 minutes. If browning too quickly after 10 minutes, reduce heat to low.
Transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. Pepin recommends keeping your serving plates in the oven so that they will be warm when you plate the chicken.
Remove all but 2 tbsp of fat from the skillet. Add onions, garlic and mushrooms. Cook 3 minutes, stirring frequently.
Add 1/4 tsp salt and 1/4 tsp pepper and white wine. If any liquid has accumulated on the platter in the oven, add that liquid to the pan.
Cook over high heat for 1 minute, to reduce the liquid a bit.
Divide the mushroom mixture between 4 plates. Place one piece of chicken on top and garnish with chives to serve.

Tips:

Choose the right chicken thighs: Look for bone-in, skin-on chicken thighs for the best flavor and texture.
Season the chicken thighs generously: Use a flavorful blend of spices and herbs to season the chicken thighs. Be sure to season both sides of the chicken.
Brown the chicken thighs in a hot skillet: Browning the chicken thighs in a hot skillet will help to develop a delicious crust and flavor.
Transfer the chicken thighs to a baking dish: Once the chicken thighs are browned, transfer them to a baking dish.
Add vegetables and sauce: Add your favorite vegetables and sauce to the baking dish with the chicken thighs.
Bake the chicken thighs until they are cooked through: Bake the chicken thighs in a preheated oven until they are cooked through. The internal temperature of the chicken thighs should be 165 degrees Fahrenheit.
Let the chicken thighs rest: Let the chicken thighs rest for a few minutes before serving. This will help the juices to redistribute throughout the chicken.

Conclusion:

Chicken thighs are a delicious and versatile cut of chicken that can be cooked in a variety of ways. This recipe for Jacques Pepin's chicken thighs is a classic that is sure to please everyone at your table. The chicken thighs are browned in a hot skillet and then baked in the oven with vegetables and sauce. The result is a tender, flavorful, and juicy chicken dish that is perfect for a weeknight meal or a special occasion.