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Pan Roasted Chicken Recipe

G. Stephen Jones • July 22, 2012 • 0 Comments

Pan Roast?

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.

Pan Roasted Chicken Recipe

Prep Time: 15 hours

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour

Serving Size: depends

Pan Roasted Chicken Recipe

Ingredients

Chicken parts, breasts or wings

Salt & pepper

bit of paprika

bit of celery

salt

tablespoon olive oil

tablespoon butter

1 clove of garlic, minced

1 small onion, finely julienned

1/2 pepper, red or yellow, finely julienned

1 shallot, chopped

1 cup of pre-sautéed mushrooms

1/3 cup dry white wine

1/4 - 1/2 cup chicken stock

1 tablespoon. fresh rosemary Juice of 1/2 lemon

How To Prepare At Home

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 about white wine and reduce by half.

Add chicken stock, and fresh rosemary, and salt and pepper to taste.

Squeeze in juice of 1/2 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 for about 45 minutes.

Turn heat up to 425º, 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.

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