Pan-Roasted Chicken (how to achieve a perfect dish).
Simple, juicy, flavorful.
The Pan-Roasted Chicken is a very simple and quick dish to prepare, the result is exceptional, tender and juicy chicken, not dry at all, with a golden and crispy crust that everyone always loves, and the taste is very flavorful and aromatic from the many herbs. This is my mom’s recipe, and I recommend you try it; you’ll always prepare it this way 🙂
And if you like chicken, also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.6 lbs (chicken pieces)
- 1 onion (small)
- 1 clove garlic
- 1 glass white wine
- 1 sprig thyme
- 1 sprig marjoram
- 4 rosemary needles
- 1 leaf sage
- 1 teaspoon roast herbs
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Mezzaluna
- 1 Cutting Board
- 1 Frying Pan
Steps
Flame the chicken to remove any feathers from the skin, remove those excessively fatty bits.
Peel the onion and chop it very finely.
Chop the herbs very finely as well (thyme, marjoram, rosemary, sage), they should become almost powder, add the roast herbs and mix them together.
Place half of the herbs on a plate, add 2 tablespoons of flour, and mix.
Coat the chicken pieces well on all sides in the flour and herbs mixture and shake to remove any excess flour.
Heat a little oil in a large non-stick pan, once the oil is hot, add the chicken pieces and brown the chicken on all sides over mediumlow heat.
Once the chicken is well browned, (the skin should become almost brownish as in the photo) sprinkle the remaining herbs on top, add the chopped onion, the garlic clove (unpeeled), and let it infuse for a moment.
Add the white wine and let it evaporate over high heat, shaking the pan often.ù
Once all the wine has evaporated, adjust the salt slightly (roast herbs usually contain salt), add a grind of pepper, and let it infuse for a few minutes, stirring often, cover with a lid and cook over very low heat for about 45 minutes, stirring occasionally, the chicken should be well-cooked and browned, if the sauce dries up too much during cooking, add a little boiling water or broth.
Serve immediately.
The pan-roasted chicken is ready to be enjoyed… Bon appétit!
Pan-fried potatoes with wine are a perfect side dish, find the recipe by CLICKING HERE.
Try the other chicken recipes, they are all very flavorful, find the recipes by CLICKING HERE.
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