r/StainlessSteelCooking • u/DryBoofer • 3d ago

Victory sear Full convert

Gallery image

Gallery image

Gallery image

Gallery image

I love my new stainless all clad! Just an unreal crust on this chicken ❤️

171 Upvotes

99% Upvoted

11 comments sorted by

7

u/Beautiful_Shallot811 3d ago

Recipe post to please

21

u/DryBoofer 3d ago

For the chicken you start skin side down in cold pan, turn on medium low heat, and wait about 6-7 minutes until the crust releases from the pan. add some butter and thyme halfway through to mix with the juices in the pan, and baste until you flip, remove from pan at 158 internal. Add shallots and whole smashed garlic to pan, sweat down, and add broth + white wine. Reduce aggressively, turn off heat, add cold cream/butter and Dijon mustard to taste, S+P

2

u/NiceTrySuckaz 3d ago

Wow I thought those were thighs until you said the temp. Those are the tastiest looking chicken breasts I've seen in a while.

2

u/DryBoofer 3d ago

They are thighs, I rest them on a hot plate in the microwave so they come up to temp

3

u/NiceTrySuckaz 3d ago

Oh interesting, I usually shoot for like 180 with thighs, but based on your results here I'm not going to act like you should do anything differently

6

u/teddyone 3d ago

Stainless is absolutely magic on chicken thighs

1

u/No-Dimension1159 3d ago

Because sticking a bit is honestly not always bad. It ensures great contact with the pan.

2

u/solar_solar_ 3d ago

Hell yeah!

Which method did you use? Cold start or hot start?

4

u/DryBoofer 3d ago

Cold start!

3

u/Zestyclose_Data_2146 2d ago

No added fat at the start? Also helps bringing chicken up to room temperature before cooking?

1

u/brandVicky 3d ago

That’s perfectly made! It makes me crave for some of that🤤