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Crispy Chicken Thigh & Leg with Velouté Sauce

Recipe by Fallow

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.

MediumFrenchServes 4

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Source Video
11m
Prep
27m
Cook
10m
Cleanup
48m
Total

Cost Breakdown

Total cost:$11.27
Per serving:$2.82

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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