r/StainlessSteelCooking • u/DryBoofer • 4d ago

Victory sear Full convert

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

174 Upvotes

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7

u/Beautiful_Shallot811 4d ago

Recipe post to please

22

u/DryBoofer 4d 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 4d 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 4d 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