Get guided through deboning the chicken thighs and learn tips to ensure delicious, crispy skin. The chicken is served with a celery remoulade – which, despite the name, is quite different from the classic remoulade.
The recipe comes from chef and restaurateur Christian F. B. Puglisi, who runs the restaurants Bæst and Mirabelle, both inspired by Italian cuisine.
Ingredients
Serves 2
2-3 chicken thighs and drumsticks
2 garlic cloves
50 g clarified butter
125 g celeriac in thin strips
2 tbsp black olives
A small handful of parsley
65 g mayonnaise
1 lemon
Optional: fresh rosemary or other herbs
Instructions
Celery Remoulade
Add a pinch of salt to the celeriac, massage it briefly, and let it sit for a few minutes.
Chop the olives and parsley, then add them to the bowl with the celeriac.
Add the mayonnaise and the juice from half a lemon, then mix together.
Season with lemon zest to taste.
Crispy Chicken
Gradually heat up a griddle or pan.
Debone the chicken – see how in the video.
Once the griddle is at medium heat, add butter and a pinch of salt, then place the chicken pieces skin-side down. Use a smasher or weight to press the chicken against the griddle.
After a few minutes, remove the smasher or weight, and season with salt and pepper. Give the garlic cloves a quick smash to break the skin, and place them on the griddle, optionally with fresh herbs.
When the chicken is golden and crispy, flip it and cook briefly on the other side.
Remove the chicken from the griddle and let it rest.
Plating
Place the chicken on a cutting board with the skin-side down, and slice into smaller pieces.
Plate and serve with celery remoulade.
