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- Sep 12, 2004
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Pan roasted herb chicken
Heat about 3 tablespoons of extra virgin olive oil in the pan on medium high until it just smoked. Put the chicken in skin side down and sear it until it's dark golden like this. Then flip over to the other side. Add a few cloves of chopped garlic and one chopped shallot to the pan along with whatever fresh herbs you like. This had thyme,sage, and parsley in it. Sauté for about one minute then add a half cup of any good wine that you would actually drink and about a cup of chicken stock. Put a lid on and turn the heat down to medium low and simmer till the chicken is cooked through. Keep an eye on the level of the stock and add more as needed to prevent scorching. You want the finished sauce to be thickened a bit but still be able to
Kind of drizzle it. Like a thin gravy
Heat about 3 tablespoons of extra virgin olive oil in the pan on medium high until it just smoked. Put the chicken in skin side down and sear it until it's dark golden like this. Then flip over to the other side. Add a few cloves of chopped garlic and one chopped shallot to the pan along with whatever fresh herbs you like. This had thyme,sage, and parsley in it. Sauté for about one minute then add a half cup of any good wine that you would actually drink and about a cup of chicken stock. Put a lid on and turn the heat down to medium low and simmer till the chicken is cooked through. Keep an eye on the level of the stock and add more as needed to prevent scorching. You want the finished sauce to be thickened a bit but still be able to
Kind of drizzle it. Like a thin gravy
