Ingredients
Serves 3-4
- 6 chicken thigh fillets, skin on, deboned
- Salt/pepper
- Neutral oil
- Optional light cure (recommended for deeper flavour):
- 1% salt by weight
- Tiny pinch of sugar
- Light Cure (Optional but Better) Salt chicken lightly (1% by weight). Rest uncovered in fridge 4–6 hours. This improves seasoning and skin drying.
- Crisp Skin Pat the skin completely dry. Heat the pan on medium-high with a small amount of neutral oil. Place chicken skin side down. Press gently for full contact and cook 5–7 minutes until: - Skin deep golden - Fat rendered - Crisp Do not move too early. Flip briefly (30 seconds) just to kiss the flesh.
- Finish in Wolf Combi Mode: Humid Bake Temperature: 165°C Cook 6–8 minutes until internal temp reaches: 68–70°C Rest 5 minutes before slicing. This gives: - Juicy interior - Crisp skin maintained - Controlled doneness
