Classic Soubise on Crispy Chicken
The Starving Chef
Get ready for an unforgettable dinner with crispy chicken thighs draped in a creamy soubise sauce, all served over your favorite sides.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course As Seen in Mimi, Dinner
Cuisine Fancy Food, Sauce
- 4 skin-on chicken thighs
- 1 ½ cups white onion
- 5 tablespoons butter
- 3 tablespoons flour
- 1 ½ cups heavy cream
- fresh parsley for topping
- cayenne pepper for topping, optional
- salt & pepper to taste
Preheat the oven to 375°F. Place one tablespoon of butter in a skillet over medium-high heat. Season the chicken thighs with salt and pepper. Sear the chicken thighs, skin down, until the skin is browned and crispy—about three minutes. Do not flip the chicken. Place the chicken, uncooked side down, on a baking sheet lined with foil. Bake for 25 minutes.
While the chicken bakes, melt two tablespoons of butter in a clean pan over medium heat. Add the sliced onions and sauté until softened, about fifteen minutes. Take care not to caramelize the onions. Stir until the volume of onions has reduced by half.
Pour in the heavy cream and bring to a simmer for about five minutes. Transfer the onions and cream to a blender or food processor and blend until smooth. For a more refined sauce, carefully strain through a sieve (optional).
As the onions and heavy cream are blending, clean the pan and then add the remaining two tablespoons of butter along with the flour. Stir into a roux, then add the creamy onion mixture. Let the sauce simmer until the chicken is ready, about five more minutes. The chicken will be ready when the internal temperature reaches 170°F.
Serve the chicken right away along with a side of garlic mashed potatoes and broccoli if you like. Sprinkle with cayenne pepper and fresh parsley as desired. Generously pour the soubise over the top of the crispy chicken and potatoes.
Keyword bechamel, chicken, mother sauces