How To Cook Chicken Pieces In A Pan Recipes

HOW TO COOK CHICKEN PIECES IN A PAN

Steps:

• Cut the chicken into like size pieces. Preheat a non stick skillet (I recommend a well seasoned cast iron) over medium heat on the stovetop and add 1 Tbs vegetable oil.
• When the pan is hot, add the chicken all at once and spread out so that it is in a single layer. Do not crowd the pan. If there is not enough room, cook half, remove it from the pan and then add the other half.
• Season with salt and pepper. Saute till just past pink.
• Remove from the pan and use for your dish.

HOW TO COOK CHICKEN PIECES IN A PAN

Steps:

• Using a sharp knife, carefully cut the chicken breasts into 1-inch cubes on a large cutting board. Sprinkle the salt, black pepper, and garlic powder over the chicken pieces and toss to coat.
• In a large cast-iron or stainless steel skillet, heat the oil over medium-high heat.
• Add the chicken pieces in an even layer and cook undisturbed for 4 minutes. Flip and cook for an additional 3 minutes until the chicken reaches an internal temperature of 165F.
• Remove from heat and add to your favorite recipe or serve with dipping sauce.

WHOLE CHICKEN IN A PAN

Steps:

• Place the chicken breast-side down on a cutting board. With a poultry shears or sharp knife, make two vertical cuts about 1 1/2 inch apart on each side of the backbone, all the way from the neck to the tail. Cut through the bones, and remove the backbone and tail. Open up the chicken so it lays flat.
• With the chicken still breast side down, use your sharp knife to slice through the cartilage at the top of the breast bone, working from the inside of the chicken. Hold the chicken in your two hands, and bend it backwards to make the breastbone pop out; pull out the breastbone and the cartilage. Use your knife to slice out the ribs from the inside, if you desire. Try not to cut through the skin.
• In a small bowl, mix the sage, salt, and black pepper. Use your fingers to rub the sage mixture all over the inside and outside of the chicken, and push the seasonings under the skin as well.
• Melt butter with olive oil in a 12-inch heavy skillet over medium-high heat. Have a second heavy skillet (such as a cast-iron skillet) or a heavy Dutch oven ready for flattening the chicken. (If you don't have either of those things, wrap a brick in aluminum foil.) When the oil and butter just begin to give off wisps of smoke, place the chicken into the skillet, skin side down and flat. The "knees" of the chicken legs should point towards each other so the legs are flat. Place a piece of aluminum foil on top of the chicken, and weight it down with the heavy skillet or Dutch oven to press the chicken down as it cooks.
• Cook the chicken until the skin is crisp and browned, 12 to 15 minutes; carefully remove the weight and foil, and turn the chicken over so the opened-up side is down. Replace the foil and weight, and cook the chicken until the juices run clear and the meat is no longer pink at the bone, about 15 more minutes. An instant-read thermometer inserted into thigh meat, not touching bone, should read at least 160 degrees F (70 degrees C).