Crispy Chicken Thighs | Burnt Lemon Jus & Polenta
(0)
Under an hour
FX's The Bear
Inspiriert von FX's „The Bear": Kross gebratene Hähnchenoberkeulen auf samtig-cremigem Parmesan-Polenta-Kissen, übergossen mit einer intensiven, leicht bitteren Zitronen-Jus. Das unbarmherzige Spiel mit Hitze, Kontrasten und Säure – direkt aus der Profiküche auf deinen Teller.
Preparation method
Polenta
Bring the whole milk and vegetable broth to a boil in a pot. Gradually whisk in the polenta, stirring constantly. Let it swell over the lowest heat for about 15 minutes, stirring regularly.
At the end, stir in the butter and freshly grated Parmesan until the polenta is creamy and smooth. Season to taste with salt and a pinch of nutmeg. Keep warm.
Chicken
Generously salt the skin of the chicken thighs. Place the thighs skin-side down in a *cold* pan – no oil! Turn the heat to medium and slowly render the fat for 10–12 minutes until the skin is golden brown and crispy.
Chef's tip
The cold pan trick: If you place the chicken in a cold pan and only then turn up the heat, the subcutaneous fat melts slowly and the skin becomes evenly crispy – without burning.
The burnt lemon is not a mistake, but intentional! The caramelization of the cut surface creates a complex, slightly bitter depth that makes the jus irresistible.
