Jamie's Velvet Thighs

[Abra]

Jamie's Velvet Thighs

Serves 4 as Main Dish.

Dedicated to JamieMaw, to thank him for his gift of a jar of the delicious Mission Hill Plum and Pinot Sauce, and named for the velveting technique borrowed from Chinese cuisine.

• 6 large boneless skinless chicken thighs
  
• 4 egg whites
  
• 2 T cornstarch
  
• 3 T duck fat
  
• 1 c Mission Hill Plum and Pinot Sauce
  
• 1/2 c heavy cream
  

salt and pepper

• 
  

Using a fork, beat the egg whites lightly with the cornstarch. Drop in chicken thighs and mix well with hands to coat chicken. Let rest for 30 minutes.

Heat duck fat in a large skillet until very hot (don't use nonstick!). Drop in chicken pieces, season the side facing up, and let them cook over a medium-low heat. The chicken will stick to the pan, but cook until bottom side is golden brown. Turn chicken, scraping up the stuck golden bits. Cook like this, turning and scraping occasionally, for 15-20 minutes. Pour the plum sauce over the chicken, turning gently to coat chicken evenly. When the coating has absorbed the sauce, pour the cream evenly over all. Cook, turning, until chicken is done through and crispy golden. Adjust seasoning.

Made like this, the chicken is just slightly spicy. Increase the amount of plum sauce for a spicier dish.

NOTES : Use the very best chicken you can get.

Keywords: Main Dish, Easy, Chicken, Hot and Spicy

( RG1640 )