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Here's an easy recipe that gives great results:
[h2]Pan roasted herb chicken[/h2]
[h2]Pan roasted herb chicken[/h2]
- In a cold pan, put some olive oil so you get a nice film at the bottom. If you tilt the pan, the oil should form a puddle. Maybe 4 to 6 tablespoons should do the trick.
- Squash a few garlic cloves, peel, add to pan.
- Add FRESH herbs to the pan. Thyme, Rosemary, Oregano, Bay leaves work best here. No parsley, cilantro etc. as they'll probably burn.
- Put pan over LOW heat. Let the olive oil infuse for a while, making sure nothing burns. The herbs/garlic start cooking and may become slightly colored, that's ok.
- Remove all solids from the pan, leaving the oil in.
- Crank the heat to medium and add dried, seasoned chicken pieces (I just cut the whole chicken into 8 pieces or so).
- Make sure you get as much beautiful golden color as possible on the chicken pieces, on all sides. This may take a while. A lot of recipes tell you "2 minutes". IMO it's more like 10 to 15mn. You don't want to go too fast or the oil will lost its herb flavor.
- Add a glass of white wine, put all herbs/garlic back in the pan, and cover with lid. Cook SLOWLY until the chicken is cooked (15 to 20mn).
- Remove lid and reduce the white wine/herb sauce until syrupy.
- Add the juice of 1/2 a lemon, check for consistency and seasoning.
- Plate the chicken pieces and pour the syrupy sauce over them.