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Crispy Chicken Thigh & Leg with Velouté Sauce
A simple yet elegant French-inspired dish featuring bone‑in chicken thighs and drumsticks cooked low and slow for juicy meat, finished with a rich velouté sauce brightened with mustard, tarragon and lemon.
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Cost Breakdown
Critical Success Points
- • Removing the drumstick while keeping the skin intact
- • Cooking the chicken low and slow to render fat without drying
- • Cooking the roux just until sand‑colored, not brown
- • Adding hot stock gradually to avoid lumps
Safety Warnings
- • The cast‑iron skillet will be extremely hot; use oven mitts.
- • Hot stock and butter can cause splatter burns; whisk away from your face.
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