Brick Chicken with Creamy Herb Pan Sauce
With one simple trick, you can pull restaurant-quality crispy chicken off your stovetop any night of the week!
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The star of this brick chicken with creamy herb pan sauce is the golden-brown crispy skin. It’s made with whole chicken legs, deboned and pressed flat so the skin has maximum contact with the pan. Don’t let the deboning intimidate you; I’ve included step-by-step photos below to walk you through it.
I rarely order chicken when I go out to eat, not because I don’t love it, but because I know I can make it better at home for a fraction of the price. Whole chicken legs are my secret weapon: an inexpensive cut that’s rich in flavor and built for crispy skin. Fresh herbs get tucked directly under the skin and the chicken is generously salted before resting uncovered in the refrigerator overnight which dries out the skin for an extra-crispy result. No time to plan ahead? It can also be made right away and still turns out great. If you’re looking for another great, inexpensive chicken entrée I recommend trying crispy chicken Milanese or simple salt and pepper chicken thighs!
Why You’ll Love This Recipe
- More crispy chicken skin – By removing the bone from the chicken leg you expose more skin to get golden brown and crispy when it’s pressed in the pan.
- Customizable – The herbs used in the chicken and in the pan sauce are customizable making it an easy recipe to make using whatever you have in the fridge.
Key Ingredients in This Recipe
- Chicken – Without the bone the meat of the chicken cooks more evenly while pressing it creates crispy golden skin.
- Herbs – A combination of rosemary and thyme is slid under the skin of the chicken to infuse the meat with flavor, while a combination of parsley, chives, and tarragon are added to the creamy pan sauce.
- Shallots – Diced shallots, sautéed in the pan drippings, work to create the flavorful base for the pan sauce.
- White wine – A splash of white wine adds flavor and helps deglaze the pan so none of the fond (the browned, caramelized bits on the pan) goes to waste.
- Chicken stock – Chicken stock helps to add a deep flavor to the pan sauce.
- Butter – Cold pieces of butter are added at the end slowly to emulsify into the sauce, thickening it and adding a rich finish.
A full ingredient list with exact amounts can be found in the recipe card below.
Equipment
I like using a weighted food-safe press, though you can simply wrap a brick in aluminum foil to add the weight for the chicken (where it gets its name). You can also use a heavy pot.
Swaps and Substitutions
- Chicken: You can use a spatchcocked and deboned whole chicken (just adjust by adding additional cooking time) or, to skip the deboning process, use skin-on boneless chicken thighs for smaller portions. Be sure to choose a cut with the skin on it. That’s how you get that golden flavor on the outside!
- Herbs: The herbs used under the skin and in the pan sauce are flexible – you can use just rosemary or thyme under the skin of the chicken rather than both or any combination of herbs in the pan sauce.
- White wine: Rather than using white wine to deglaze the pan you can use Vermouth or additional chicken stock for a non-alcoholic alternative.
- Pan-sauce: Rather than making a white wine and herb pan sauce you can also create an au poivre sauce, or a salsa verde to spoon over the crispy chicken.
Pro tip
The chicken legs are cooked 90% of the way, skin-side down, then quickly finished on the other side for the juiciest result. Be sure to start with a cold pan for the best rendered golden brown, crispy skin!
How to Make Brick Chicken with Creamy Herb Pan Sauce (Step-by-step)
Working one at a time, place the chicken leg skin-side down. Use a sharp knife to make a straight cut alongside the thigh bone and drumstick to reveal them. Work your knife around the bone to carefully free the meat from the bone, scraping the meat away from the bone as needed. Locate the joint where the thigh bone and the drumstick meet and cut between the cartilage between the two, carefully cutting out the bone. Cut out the drumstick, cutting around the knuckle to free the bone. Cut any additional connective tissue.
Arrange the chicken on a rack set over a baking sheet and salt generously on both sides. Slide sprigs of rosemary and thyme under the skin and let sit, uncovered, in the refrigerator for at least and hour and up to overnight.
Add the chicken skin-side down to a cold cast-iron pan or skillet. Top with a cast iron press, a brick wrapped in aluminum foil, or a heavy pot to weigh down the chicken. Cook over medium heat until the fat renders and the skin is golden brown and crispy, about 10 minutes.
The skin of the chicken should free easily from the pan. Flip the chicken and continue to cook until cooked through, about an additional 2 minutes.
Return the pan to medium heat. If there isn’t much chicken fat rendered in the pan add a bit of olive oil. Add the shallot and sauté until it is soft and translucent, about 6 minutes.
Add the white wine to deglaze the pan and reduce the wine until almost dry.
Add the chicken stock and continue to reduce to about ½ cup (about 118g) . Add the heavy cream, whisking to combine, continue to cook until the sauce is slightly thickened, about 5 minutes. Whisk in the butter 1 piece at a time, until the sauce is thick and glossy. Stir in the herbs and lemon juice. Season with salt and pepper.
Serve by spooning the herb pan sauce over the crispy chicken legs.
Serving Suggestions
- Slice of toasted sourdough bread to absorb the extra sauce.
- French fries for a more bistro-style meal.
- Simple green salad, like butter lettuce or kale, dressed in a simple vinaigrette.
Other Recipes to Try
If you enjoy this brick chicken recipe, I recommend giving these other recipes a try:
Made this chicken recipe? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Brick Chicken with Creamy Herb Pan Sauce
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Ingredients:
- 2 bone-in, skin-on whole chicken legs (about 1½ pounds)
- Kosher salt, as needed
- 2 rosemary sprigs
- 2 thyme sprigs
- 2 tablespoons extra-virgin olive oil (optional)
- 1 medium shallot, finely diced
- ½ cup dry white wine
- 1 cup chicken stock
- ¼ cup heavy cream
- 4 tablespoons unsalted butter, cut into ½” pieces
- 1 tablespoon chopped chives
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon chopped tarragon
- 1 teaspoon freshly squeezed lemon juice
- Freshly ground black pepper, as needed
Instructions:
- Working one at a time, place the chicken leg skin-side down. Use a sharp knife to make a straight cut alongside the thigh bone and drumstick to reveal them. Work your knife around the bone to carefully free the meat from the bone, scraping the meat away from the bone as needed. Locate the joint where the thigh bone and the drumstick meet and cut between the cartilage between the two, carefully cutting out the bone. Cut out the drumstick, cutting around the knuckle to free the bone. Cut any additional connective tissue.
- Arrange the chicken on a rack set over a baking sheet and salt generously on both sides. Slide sprigs of rosemary and thyme under the skin and let sit, uncovered, in the refrigerator for at least and hour and up to overnight.
- Add the chicken skin-side down to a cold cast-iron pan or skillet. Top with a cast iron press, a brick wrapped in aluminum foil, or a heavy pot to weigh down the chicken. Cook over medium heat until the fat renders and the skin is golden brown and crispy, about 10 minutes.
- The skin of the chicken should free easily from the pan. Flip the chicken and continue to cook until cooked through, about an additional 2 minutes.
- Return the pan to medium heat. If there isn’t much chicken fat rendered in the pan add a bit of olive oil. Add the shallot and sauté until it is soft and translucent, about 6 minutes.
- Add the white wine to deglaze the pan and reduce the wine until almost dry.
- Add the chicken stock and continue to reduce to about ½ cup (about 118g) . Add the heavy cream, whisking to combine, continue to cook until the sauce is slightly thickened, about 5 minutes. Whisk in the butter 1 piece at a time, until the sauce is thick and glossy. Stir in the herbs and lemon juice. Season with salt and pepper.
- Serve by spooning the herb pan sauce over the crispy chicken legs.
Notes:
Cooking tips:
- The chicken legs are cooked 90% of the way, skin-side down, then quickly finished on the other side for the juiciest result.
- Be sure to start with a cold pan for the best rendered golden brown, crispy skin!
- If the skin starts browning too fast, lower the heat!
Nutrition:
Calories: 810kcal | Carbohydrates: 10g | Protein: 26g | Fat: 70g | Saturated Fat: 29g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 298mg | Potassium: 568mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1612IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 2mg
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