Sort ingredients
lizosu
QR Code
Listen
Pdf
4 Chicken legs
1 pinch Salt
Season chicken legs with salt.
Add cooking oil to a cast-iron pan.
Place chicken legs in the pan and use a cooking weight to press them down.
Cook the chicken over medium-low heat for about 8 minutes until the skin is super crispy and golden.
Flip the chicken legs.
Transfer the chicken to a 400 oven and cook for 15-20 minutes.
Combine tomato paste, Dijon mustard, and white wine in a separate pan.
Add a pinch of salt and whisk until the tomato paste is incorporated.
Reduce the sauce for about 10-12 minutes until the wine has cooked out, and it's thickened.
Stir in the heavy cream.
Add some cold butter.
Add a splash more cream if desired.
Let the cooked chicken rest.
Bring the sauce to a boil and let it thicken slightly until it coats the back of a spoon.
Pour some sauce onto a plate and serve with the chicken, leaving the crispy skin unsauced.