Vermicular | Pan-Seared Chicken Legs

Pan-Seared Chicken Legs

Tailored for Frying Pan, 26cm, 24cm Deep
Cooking Time
20 min

2 chicken legs, bone-in, skin-on
Kosher salt and freshly ground black pepper
⅞ cup (200 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 the chicken on both sides with a fork and season with salt and pepper.

  2. Preheat the pan over medium-high heat for about 30 seconds. Add in olive oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, turn off the heat. Once the smoke begins to clear, sear the chicken skin-side down. Sear over low heat for about 10 minutes, occasionally pressing down to sear evenly.

  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 frying 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 the doneness for the sauce, 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.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo