Vermicular | Pan-Seared Chicken Legs

Pan-Seared Chicken Legs

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
20 min

2 chicken legs, bone-in, skin-on
Kosher salt and freshly ground black pepper
½ cup (120 ml) orange juice
¾ tablespoon (10 g) butter
1 tablespoon olive oil

  1. Use a knife to score the chicken along the thigh bone and trim off excess fat. Pierce both sides of the chicken with a fork and season with salt and pepper.

  2. Preheat the pan over medium-high heat for about 90 seconds. Add in olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat. Once smoke begins to clear, sear the chicken skin-side down. Sear over low heat for about 10 minutes, occasionally pressing down for an even sear.

  3. Once golden brown, flip and sear the other side for another 7 minutes. Pierce the chicken with a skewer to check for doneness. If the juice is clear, remove from the pan.

  4. Use a paper towel to wipe off excess oil from the pan. Add orange juice and butter and simmer over medium-high heat for about 3 minutes. Continue to reduce until the sauce thickens and is reduced by half.

  5. Smear the sauce on a plate. Place the chicken on top and serve with fresh oranges or vegetables of your choice.

  • To test sauce for doneness, draw a line in the pan with a silicone spatula. Once the line holds and shows the bottom of the pan, it’s ready to be served.

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Musui–Kamado with the Vermicular Cookbook.

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