Jacques Pépin's Moist and Crispy Garlic Chicken Recipe | Cooking at Home | KQED

Jacques Pépin's garlic chicken recipe is all about the technique. Jacques recommends using chicken thigh and browning it skin side-down in the pan to produce a crispy top with moist underside. He deglazes the chicken in vinegar and uses the leftover chicken grease to flash fry the garlic. This dish is also known as poulet au vinaigre. What you'll need: 2 bone-in chicken thighs, salt and pepper, 3 garlic cloves, 3 tbsp vinegar, 2 tbsp water, 2 tbsp ketchup, dash of Tabasco, 1/2 cup olives (optional), chives or parsley Jacques Pépin Cooking At Home: Grilled Chicken with Garlic and Vinegar Subscribe to watch a new Jacques Pépin video every week: https://www.youtube.com/kqed?sub_conf.... #jacquespepin​​​​​​​ #chicken #garlic #kqed About Jacques Pépin Cooking At Home: Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​ Watch KQED's new food history series:    • Beyond the Menu | KQED Food