Step 1 / 5
sear
medium-high, thighs whole, just for color
chicken in the oil until golden on both faces but not cooked through — the browning is for the pot, not the meat; those thighs come back out and the fond they leave is the soup's backbone
Step 1 / 5
medium-high, thighs whole, just for color
chicken in the oil until golden on both faces but not cooked through — the browning is for the pot, not the meat; those thighs come back out and the fond they leave is the soup's backbone