Pan-fried chicken is a recipe for one of the Main Dishes that everyone cooks very often at home, but to be honest, I don’t cook a whole chicken like this very often. I use chicken pieces more for preparing Oven-Roasted Whole Chicken with Potatoes, and to be honest, I prefer to buy chicken breast to prepare CURRY CHICKEN BITES or FRIED CHICKEN BITES. Pan-fried chicken is very versatile and can be served either as a main course or as a one-dish meal together with a salad or a plate of ROASTED POTATOES. If you don’t feel like racking your brain too much about dinner, pan-fried chicken is for you! Try it too!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs chicken pieces
- 1 glass white wine
- 1 clove garlic
- sage
- rosemary
- extra virgin olive oil
- salt
Preparation
Put a drizzle of oil in a very large pan together with the crushed garlic clove, sage, and rosemary.
Sauté for a minute over high heat so that the oil becomes flavored, then add the chicken pieces with the skin side down in the pan.
Cook the chicken on the skin side for at least 5 minutes over very high heat, then lower the heat and continue cooking for another 15 minutes covered with a lid.
Flip the chicken, cook for 5 minutes on high heat, then deglaze with white wine, let it evaporate, and cover again with the lid.
Finish cooking in 15-20 minutes, ensuring that the chicken meat is well cooked.
Serve the pan-fried chicken hot.
You can use the chicken parts you prefer, just thighs, just legs, or a mix.
Add the aromatic herbs you like best.
Storage
The pan-fried chicken is best when freshly made, but you can store it in the fridge for 2 days.
