Crispy Stovetop Chicken

Chicken and rice: versatile and easy comfort food. This recipe produces super-crispy-juicy chicken without needing to roast it – or even turn the oven on. You can eat it over rice, toss in some egg to make chicken fried rice, or even use some more bouillon and a few veggies to make chicken soup with rice.

6 free-range chicken legs
Salt and pepper
Bouillon for 1 cup of broth
1 teaspoon flour
1 tablespoon butter
3 cups of rice

Put the rice in a pot along with about 4.5 cups of water and bring to a boil; simmer until the water has been absorbed and the rice is fluffy.

Meanwhile, pat the chicken dry and season it. Heat a tablespoon of oil or butter in a pan until it is shimmering (or foaming, if butter) and fry the chicken for 5-8 minutes, until browned. Flip and lower heat to medium-low; pour in 3/4 cup of broth and cover, Cook until done (when juices run clear if chicken is pierced near the bone).

Put the chicken on a plate and the broth in a bowl. Wipe the skillet dry and put a little bit more oil or butter in it, heating it back up to a shimmer or foam. Place the chicken pieces in it, browned-skin-side-down, for 4-7 minutes to crisp the skin up tremendously. Remove to a plate or serving platter.

Bring the heat back up to a simmer, pouring all the broth in. Scrape the bottom of the pan to get any good crispy chicken bits off of it. Add flour and salt and pepper. Boil the broth until reduced by about half. Add in any juices given off by the chicken as it rests. Whisk in a tablespoon of butter and serve over chicken and rice.

photo credit: wEnDaLicious