Let’s make pan-seared chicken leg quarters with a simple pan sauce. Start by patting your chicken dry and hitting it with garlic powder, onion powder, pepper, Old Bay and Goya. Hot pan, a little olive oil — chicken goes in skin-side down. Let it get super crispy. Flip it and cook until it hits 165. Pull it out and let it rest. Now for the sauce — leave about a tablespoon of fat in the pan. Add minced shallot, a little garlic, cook it down. Deglaze with white wine or chicken stock, scrape up all
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Let’s make pan-seared chicken leg quarters with a simple pan sauce. Start by patting your chicken dry and hitting it with garlic powder, onion powder, pepper, Old Bay and Goya. Hot pan, a little olive oil — chicken goes in skin-side down. Let it get super crispy. Flip it and cook until it hits 165. Pull it out and let it rest. Now for the sauce — leave about a tablespoon of fat in the pan. Add minced shallot, a little garlic, cook it down. Deglaze with white wine or chicken stock, scrape up all
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