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Here's an easy recipe that gives great results:
[h2]Pan roasted herb chicken[/h2]
  1. 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.
  2. Squash a few garlic cloves, peel, add to pan.
  3. Add FRESH herbs to the pan. Thyme, Rosemary, Oregano, Bay leaves work best here. No parsley, cilantro etc. as they'll probably burn.

  4. 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.
  5. Remove all solids from the pan, leaving the oil in.
  6. Crank the heat to medium and add dried, seasoned chicken pieces (I just cut the whole chicken into 8 pieces or so).
  7. 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.

  8. 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).
  9. Remove lid and reduce the white wine/herb sauce until syrupy.
  10. Add the juice of 1/2 a lemon, check for consistency and seasoning.
  11. Plate the chicken pieces and pour the syrupy sauce over them.
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