Pan Braised Chicken Recipe

Lea C’s Pan Roasted Chicken or Is It?

Here is a recipe I do for chicken. You can use breasts or wings , (or actually any part you like). This isn’t a true pan roast , because the meat is cooked with the sauce.

I guess, if you are doing large breast pieces, you could certainly turn it into a proper pan roast. Sometimes I brown breasts and finish them alone and then make a sauce, but usually I sort of half pan roast/half braise as below.

Lea C.

Print Recipe

Pan Roasted Chicken Recipe

by home cook Lea

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Main Course

Cuisine: American

Servings: 2 people

Ingredients

• 2 chicken breasts
• salt & pepper to taste
• ½ tablespoon paprika
• ¼ tablespoon celery salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 clove of garlic minced
• 1 small onion finely julienne
• ½ pepper red or yellow, finely julienne
• 1 shallot minced
• 1 cup mushrooms already sauteed
• ⅓ cup dry white wine
• ⅓ cup chicken stock
• 1 tablespoon. fresh rosemary
• Juice of ½ lemon

US Customary - Metric

Instructions

• Very lightly dredge chicken parts (seasoned with salt, pepper, a bit of paprika and if you like a bit of celery salt) in flour.
• Heat olive oil and butter in a sauté pan over medium high heat.
• Brown chicken quickly on all sides and remove.
• Add garlic, onion, pepper, shallot, and sauté over medium heat until everything is limp and reduced. Do not brown!
• Add mushrooms, stir all of this together, and when it is all about the same consistency turn up heat to high
• Add white wine and reduce by half.
• Add chicken stock, and fresh rosemary, and salt and pepper to taste.
• Squeeze in juice of ½ lemon. (you may add a couple of tsp. of lemon zest if you like)
• Place chicken in casserole on one layer, and pour sauce all over top of chicken.
• Cover with foil and bake at 375º F for about 45 minutes.
• Turn heat up to 425º F, uncover and bake to reduce sauce, and slightly brown chicken.
• You can serve it this way, or if you want to do a fancy prep, you can remove the chicken and deglaze again, and finish with a bit of butter, or even put all into a blender and make a smooth sauce.

  I have even added cream, which is rich, but very tasty. If you just serve it out of the oven as is, its rustic and has a nice texture.

Notes

Now what is this? It's sort of pan roasting, and its sort of braising, and its almost a fricassee, but it isn't quite any of them!