Jacques Pépin's garlic chicken recipe is all about the technique. Jacques recommends using chicken thigh and browning it skin side-down in the pan to produce a crispy top with moist underside. He deglazes the chicken in vinegar and uses the leftover chicken grease to flash fry the garlic. This dish is also known as poulet au vinaigre.
INGREDIENTS
- 2 bone-in chicken thighs
- salt and pepper
- 3 garlic cloves
- 3 tbsp vinegar
- 2 tbsp water
- 2 tbsp ketchup
- dash of Tabasco
- 1/2 cup olives (optional)
- chives or parsley
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