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.
If you are doing large breast pieces, you could 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 braising is a cooking technique that combines dry heat cooking with moist heat cooking, resulting in tender and flavorful dishes. It involves searing food in a pan to develop a caramelized exterior, then simmering it in a small amount of covered liquid to gently cook and tenderize the food.
To pan braise, the food is first seasoned and seared in a heavy-bottomed skillet or frying pan to achieve a golden brown crust. This initial searing locks in moisture and develops rich flavor compounds through caramelization.
Once the food is properly seared, aromatic vegetables, herbs, and a small amount of liquid, such as broth, wine, or water, are added to the pan. The pan is then covered, and the food is simmered over low heat until it becomes tender and infused with the flavors of the braising liquid.
Pan braising is a relatively quick and efficient cooking method, making it suitable for weeknight dinners or entertaining guests. It allows for developing complex flavors and tender textures while retaining the food's natural juices.
Pan braising is versatile and can be used for various ingredients, including meats, poultry, seafood, and vegetables. Whether used to create comforting stews, succulent braised meats, or flavorful vegetable dishes, pan braising is a valuable technique that adds depth and richness to a wide range of culinary creations.
Pan Roasted Chicken Recipe
- 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
- 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 turn up the heat to high when it is all about the same consistency.
- Add white wine and reduce by half.
- Add chicken stock, fresh rosemary, and salt and pepper to taste.
- Squeeze in the juice of ½ lemon. (you may add a couple of tsp. of lemon zest if you like)
- Place chicken in a casserole on one layer, and pour the sauce all over the top of the chicken.
- Cover with foil and bake at 375º F for about 45 minutes.
- Turn the heat 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 it all into a blender and make a smooth sauce. I have even added cream, which is rich but very tasty. If you serve it out of the oven as is, it's rustic and has a nice texture.
Some of My Favorite Chicken Recipes
- Chicken Baked in Cornbread Recipe
- Sheet Pan Chicken with Roasted Plums Potatoes and Onions
- Quick and Easy Sweet and Sour Chicken Recipe
- Chicken Mushroom and Spinach Comfort Food Recipe
- Southern California Style Chicken with Rice and Beans Recipe
- Chicken Thighs with Mushrooms and Artichoke Hearts Recipe
- Simple Chicken - Tomato - Pasta Recipe
- Chicken Korma Recipe