Be still my heart and soul. This meal. Without fail, I eat this dish at least once a week and I see no end in sight. This stove-to-oven method of cooking chicken thighs and legs makes the crispiest skin I’ve ever achieved sans fryer. It’s incredible to contrast the tenderness of the baked chicken with a skin that audibly cracks when cut because it’s fully rendered and cracker-crisp.
The sauce is truly life-changing. Tangy, garlicky, and just the right amount of creamy. I, personally, am not a pure cream sauce fan–you’ll never see me ordering the fettucine alfredo. For me, when something is just pure cream, it’s almost too rich. I need something to cut through the richness and bring a bright and sunny flavor to the mix. Brandy, wine, lemon, onion, garlic, two different mustards, chicken broth, and a touch of cream create something ever-so balanced and matched with just the right amount of contrast.
I have been making this chicken dish for going on about six months and every time I do, I get the measurements more spot on and the ingredients just that much more to my liking. I started making the sauce with only wine, then I added brandy, and the next week–lemon juice. Then, I used all three. One day I used just dijon mustard then another day, I threw whole grain mustard in the mix. It’s really a great thing that I love to eat, so much, because who else is going to fine-tune my recipes for me?
I included, below the recipe and method for this meal, all the variations that I have tried to date for your experimentation pleasure. I hope you adore this recipe as much as I do. It’s something special.