Les ustensiles de cuisine incontournables d'All-Clad

All-Clad offre une variété de collections d'ustensiles de cuisine conçues pour répondre à toutes les étapes de votre parcours culinaire. Avec un choix de tailles et de formes variées, nous avons tout ce qu'il vous faut. Découvrez nos trois incontournables, en soulignant les avantages uniques de chaque collection.

Ingredients

4 boneless chicken thighs

• Fine sea salt
• ½ cup all purpose flour
• 2 tablespoons avocado oil
• 4 tablespoons unsalted butter
• 1 shallot, thinly sliced
• Segments and juice of 1 lemon
• 2 tablespoons chopped parsley

Directions

1. Place a plastic bag on a work surface. Set one of the thighs on the bag and top with a second bag. Using a mallet or small pot, pound the chicken thighs aggressively enough to flatten the meat but not tear it. Continue to pound until the chicken is an even ¼-inch thick. Repeat with the remaining thighs.
2. On a D3 Stainless Steel Ovenware Roasting Sheet, season the chicken thighs on both sides with salt and dust both sides with a small amount of flour. Heat a G5™ Graphite Core Stainless Steel 10.5" Skillet over medium-high heat until it starts to smoke slightly. Add the avocado oil to the pan. If necessary, cook the chicken in batches to not crowd the pan. Add the chicken to the pan and cook until both sides are golden brown, about 3 minutes per side.
3. Pour off any oil remaining in the skillet, then add the butter and stir, cooking until the butter begins to brown. Once the butter gives off a nutty aroma, add the shallots. Cook for a few seconds; then add the lemon juice and segments. Add the chopped parsley and season with salt to taste.
4. Remove from the heat and add the chicken back to the pan, basting with the butter sauce for about 1 minute.
5. Arrange the chicken on a serving platter and pour the pan sauce over the meat. Serve alongside a risotto.

Pro Tip

Darker berries are studied to destroy cancer cells. We use a medley of berries in this recipe but if you prefer one over another that’s ok too. If using just blueberries we suggest to use wild blueberries if available.

RECIPE BY

Derek Finocchiaro, Chef Cuisinier Résident All-Clad

Le chef résident d'All-Clad, Derek, travaille avec les saveurs et les parfums depuis le début de sa carrière. Passant de la parfumerie à l'alimentation, Derek a participé à de nombreuses émissions de cuisine amateur qui l'ont mené à la cuisine d'essai d'All-Clad. Ici, il excelle dans la création de nouvelles recettes, de blogs, de démonstrations vidéo et de photographies culinaires pour nos consommateurs.