Roasted Chicken With Pan Sauce Recipes

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CLASSIC ROAST CHICKEN WITH PAN SAUCE



Classic Roast Chicken with Pan Sauce image

Beloved by world-famous chefs and home cooks alike, a classic roast chicken is one of the most timeless and versatile recipes you can master. In Michael Ruhlman's version, the pan drippings pack enough pure chicken flavor to make a rich, velvety sauce.

Provided by Michael Ruhlman

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

1 whole chicken, 3 1/2 - 4 lb, about 1.75 kg
1 lemon (optional)
kosher salt
1/2 medium onion, peeled
1 carrot, peeled
1 cup dry white wine
1 cup water

Steps:

  • Truss chicken: Preheat oven to 450 F, preferably convection. Rinse chicken and pat dry with paper towels. (Optional: stuff cavity with a whole lemon to prop up the breast.) Cut about 3 feet of twine, lay it flat on a clean surface, and position chicken breast side up on the middle of the twine. Tie the legs together with a single knot. Flip the chicken over, bring twine down the length of the bird, wrap it under the wings, tighten, and tie off the twine behind the neck; trim excess twine. (The goal of trussing is to make the chicken as compact as possible, preventing hot air from circulating in the cavity and drying out the breasts.)
  • Season chicken: Lift the chicken with one hand and generously sprinkle salt over it with the other, rotating the chicken to make sure it's evenly coated; place the salted chicken in a cast-iron skillet. Roast until the juices run clear, about 1 hour. (Note: As the chicken roasts at a high temperature, the fat will naturally smoke. Cleaning your oven before roasting will minimize the smoke.)
  • Pan sauce: Transfer chicken to a wire rack set over a rimmed baking sheet and let it rest. Meanwhile, put skillet with pan drippings on the stove over medium heat. Peel and thinly slice onion. Use a vegetable peeler to shave off ribbons of carrot until you reach the core; discard the core. Place onions and carrot shavings in the skillet; stir with the wooden spatula, scraping up the browned chicken drippings (or "fond") on the bottom of the skillet. Deglaze the skillet with wine, stir, and allow the liquid to reduce completely, about 3-5 minutes. When it has reduced, add 1 cup of water, stir, and let the liquid reduce again until thickened, 3-5 minutes. Meanwhile, carve the chicken.
  • Carve chicken: Cut away the twine and discard. Separate the leg and thigh from the breast by using the knife to pop open the leg joint, making it easier to sever; separate the leg and thigh into two pieces if you wish. Cut off the wings and neck. (Optional: place neck into the skillet while the sauce is reducing for extra flavor.) Run the blade along the breastbone to remove the breasts, leaving skin intact. If you wish, cut the breasts into thick slices. Transfer to a serving platter.
  • Optional: Use the carcass to make chicken stock. Place it in an oven-safe pot along with vegetables (such as carrot, celery, and/or onion) and add enough water to cover. Put the pot in a 200 F oven for 6 hours or overnight. Strain the stock and store in a lidded container in the refrigerator or freezer.Once pan sauce has thickened and looks caramel-brown, turn off the heat. Leaving the vegetables in the skillet, spoon the sauce over the chicken; serve immediately.

ROASTED CHICKEN WITH PAN SAUCE



Roasted Chicken with Pan Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 14

1 pound fingerling potatoes, scrubbed clean
1 bunch medium-size carrots (4 to 5 carrots), peeled and halved lengthwise
1 large parsnip, peeled and quartered
1 large shallot, peeled and halved
1/2 cup olive oil, plus more as needed
One 4-to 5-pound whole chicken
2 lemons, 1 sliced and 1 halved
3 cloves garlic
1 bunch thyme, plus more for sprinkling
5 tablespoons unsalted butter, plus more as needed
Kosher salt and freshly ground black pepper
4 cups chicken broth
1/4 to 1/2 cup dry white wine
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes, carrots, parsnip and shallot in a roasting pan. Drizzle with the olive oil, season with salt and pepper and swirl to coat.
  • If there are giblets in the chicken, discard them. Place the lemon slices, garlic, thyme and a drizzle of olive oil inside the cavity. Tie the drumsticks together with kitchen twine and tuck the wings under. Pat the chicken dry with paper towels. Rub the skin all over with 3 tablespoons of the butter and sprinkle with salt and pepper. Place the chicken breast-side up on top of the vegetables and pour 1 cup of the chicken broth into the roasting pan.
  • Place the chicken in the center rack of the oven and bake until the skin is golden brown and the juices run clear when pierced, 1 hour to 1 hour 20 minutes. At around 40 minutes of cooking, add another cup of chicken stock to the roasting pan to keep the vegetables from burning. A meat thermometer should read 165 degrees F when inserted between the leg and the breast. Remove the vegetables from the pan to a platter and transfer the chicken to a cutting board and tent with foil to rest at about 20 minutes before carving.
  • Place the roasting pan over medium-high heat and add the wine and cook for about a minute, stirring with an angled wooden spoon to release the brown bits from the bottom of the pan. Once it reaches a simmer, add the remaining 2 tablespoons butter and the flour and whisk to combine, cooking for about 30 seconds. Add the remaining 2 cups chicken stock, 1/2 cup at a time, and bring to a boil. Then simmer until the pan sauce has thickened slightly, 4 to 5 minutes. Season with salt and pepper and the juice from the lemon half. Carefully strain the sauce into a serving bowl.
  • Carve the chicken, transfer to the platter with the vegetables and garnish with the thyme leaves and the remaining lemon half, cut into wedges. Serve with the pan sauce.

PAN-ROASTED CHICKEN AND VEGETABLES



Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

PAN-ROASTED CHICKEN IN CREAM SAUCE



Pan-Roasted Chicken in Cream Sauce image

This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.

Provided by Sam Sifton

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 chicken, 4 to 4 1/2 pounds, cut into pieces, or some combination of chicken parts on or off the bone, approximately 3 pounds
Kosher salt to taste
2 tablespoons olive oil
12 to 15 morels or other wild mushrooms, approximately 3 1/2 ounces
1/4 cup Cognac
1 1/2 cups chicken stock, homemade or low-sodium
2/3 cup heavy cream
1/2 cup Madeira wine
1 tablespoon unsalted butter
1 tablespoon crème fraîche or Greek-style yogurt
2 teaspoons finely chopped savory
1 tablespoon finely chopped tarragon
1/2 tablespoon finely chopped parsley, to finish

Steps:

  • Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
  • Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
  • Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
  • Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
  • Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.

CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE



Chicken with Herb-Roasted Tomatoes and Pan Sauce image

Provided by Soa Davies

Categories     Chicken     Herb     Poultry     Tomato     Vegetable     Roast     Kid-Friendly     Quick & Easy     Low Cal     Dinner     Healthy     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
6 tablespoons olive oil, divided
2 tablespoons herbes de Provence
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 tablespoons Worcestershire sauce
1 pound skinless, boneless chicken breasts
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons flat-leaf parsley leaves
3 tablespoons fresh tarragon leaves
Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

Steps:

  • Preheat oven to 450°F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
  • Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer pan to oven and roast chicken until cooked through, 8-10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
  • Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
  • Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.

BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE



Bobby Flay's Pan-Roasted Chicken With Mint Sauce image

Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant's best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have.

Provided by Sam Sifton

Time 40m

Yield 4 servings

Number Of Ingredients 16

4 bone-in, skin-on chicken breasts
Kosher salt to taste
2 tablespoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seed
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup fresh mint leaves
½ cup fresh parsley leaves
4 cloves garlic, peeled and roughlychopped
1 serrano chile, seeds removed androughly chopped
1 tablespoon honey
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
Kosher salt and freshly groundblack pepper.

Steps:

  • Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
  • Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
  • Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
  • Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.

Nutrition Facts : @context http, Calories 687, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 55 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams

WEEKNIGHT ROAST CHICKEN WITH TARRAGON-LEMON PAN SAUCE RECIPE - (3.7/5)



Weeknight Roast Chicken with Tarragon-Lemon Pan Sauce Recipe - (3.7/5) image

Provided by Foodiewife

Number Of Ingredients 15

1 tablespoon kosher salt
1/2 teaspoon pepper
1 whole chicken , giblets discarded
1 tablespoon olive oil
1 recipe pan sauce (optional) (see related recipes)
Tarragon-Lemon Pan Sauce
Makes about 3/4 cup
Ingredients
1 shallot , minced
1 cup low-sodium chicken broth
2 teaspoons Dijon mustard
2 tablespoons unsalted butter
2 teaspoons minced fresh tarragon
2 teaspoons lemon juice
Pepper

Steps:

  • For the chicken: 1. Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back. 2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes. 3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve. For the pan sauce: While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet. Place skillet over medium-high heat, add shallot, and cook until softened, about 2 minutes. Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Simmer until reduced to ¾ cup, about 3 minutes. Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste; cover and keep warm. Serve with chicken.

PAN SAUCE FOR ROAST CHICKEN



Pan Sauce for Roast Chicken image

Make this easy sauce to serve with Roast Chicken with Herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 4

Pan drippings and chicken necks left over from Roast Chicken with Herbs
1 cup dry white wine
1 tablespoon cold butter
Coarse salt and ground pepper

Steps:

  • After preparing Roast Chicken, remove rack from roasting pan, leaving necks in pan; place pan on stove (it may need to be set across two burners) over medium-high heat. Cook, stirring occasionally, until necks and chicken bits remaining in pan are deep brown, 3 to 4 minutes; spoon off and discard all but 1/4 cup of the fat.
  • Add 1 cup dry white wine, and boil until reduced by half, scraping up browned bits with a wooden spoon, 4 to 6 minutes. Carefully pour contents of pan through a fine-mesh sieve into a small saucepan; add any juices that have accumulated on platter from resting chickens.
  • Remove pan from heat; add 1 tablespoon cold butter, and swirl pan just until butter has melted and sauce has thickened. Season with coarse salt and ground pepper; serve with roast chickens. (If necessary, reheat sauce but do not boil.)

CINNAMON ROASTED CHICKEN WITH PASILLA PAN SAUCE



Cinnamon Roasted Chicken with Pasilla Pan Sauce image

Make and share this Cinnamon Roasted Chicken with Pasilla Pan Sauce recipe from Food.com.

Provided by Sgt. Pepper

Categories     Chicken

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 15

1 chicken (about 3 pounds)
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 corn tortilla, cut in quarters
2 plum tomatoes, quartered lengthwise
1/4 white onion, chopped
4 cloves garlic
2 ounces wild mushrooms, stemmed and chopped
3 pasilla chiles, stemmed and seeded
1/4 cup pumpkin seeds
3 tablespoons olive oil
2 cups chicken stock
2 teaspoons brown sugar

Steps:

  • Preheat oven to 350°F.
  • Split chicken down back, open up, place bone side down and press firmly to flatten.
  • Make two slits in skin near tail and tuck ends of legs through holes.
  • Combine cinnamon, chili powder, salt and pepper.
  • Brush chicken with 1 Tbsp olive oil and rub chicken with spice mixture.
  • In an oven-proof skillet large enough to hold the chicken, evenly spread tortilla pieces, tomatoes, onion, garlic, mushrooms, pasilla chiles and pumpkin seeds.
  • Drizzle 2 tablespoons olive oil over vegetables.
  • Place chicken on top of vegetables and roast until chicken is done.
  • Remove chicken from pan and brush with some of the pan juices.
  • Keep warm.
  • Add chicken stock to pan and stir up ingredients and browned bits from bottom of pan.
  • Transfer to blender and puree until smooth.
  • Return to pan, bring to boil, add brown sugar and reduce heat to low and simmer for 15- 30 minutes to thicken.
  • Cut chicken into pieces, add back to sauce to warm.
  • Serve.

ROASTED HERBED CHICKEN WITH VERMOUTH PAN SAUCE



Roasted Herbed Chicken With Vermouth Pan Sauce image

Pick dry vermouth or a crisp, herbal white, such as Sauvignon Blanc for this flavorful roast chicken. Tarragon, a traditional partner with these ingredients, has a pleasant hint of anise flavor. Used to deglaze the pan, vermouth releases the delicious drippings, providing an elegant sauce for roast chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1 whole chicken, rinsed, patted dry, and cut into 8 pieces
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoons finely chopped fresh flat-leaf parsley
8 garlic cloves, unpeeled
1/2 cup dry vermouth
1/4 cup homemade or low-sodium store-bought chicken stock

Steps:

  • Preheat oven to 400 degrees with rack in center. Put chicken in a large bowl; season with salt and pepper. Add oil, tarragon, thyme, and parsley, and toss to coat. Transfer chicken and herbs to a 15 1/2-by-13-inch roasting pan; do not crowd. Scatter garlic in pan. Cook until chicken skin is golden and crisp and juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.
  • Transfer chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim fat from pan with a spoon, and discard. Set roasting pan over medium-high heat on stove. Add vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard solids. Skim fat with a spoon, and discard. Serve sauce in a gravy boat alongside chicken and garlic.

PAN-ROASTED CHICKEN WITH VINEGAR-TARRAGON SAUCE



Pan-Roasted Chicken With Vinegar-Tarragon Sauce image

A recipe from the Dec/Jan issue of Cooks Country magazine. The recipe notes to cut split breasts in half crosswise and/or drumsticks and thighs.

Provided by Kerena

Categories     Chicken Breast

Time 45m

Yield 3 pounds, 4 serving(s)

Number Of Ingredients 11

1 teaspoon cornstarch
1 cup chicken broth
1/2 cup cider vinegar
2 teaspoons honey
3 lbs chicken (bone in, trimmed)
salt and pepper
2 teaspoons vegetable oil
1 shallot, minced
4 garlic cloves, crushed and peeled
1 tablespoon unsalted butter
1 tablespoon tarragon, chopped

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 450 degrees. Dissolve cornstarch in chicken broth. Whisk in vinegar, honey and set aside.
  • Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12" skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 6-8 minutes. Transfer to plate, skin side up.
  • Pour off all but 1 T fat from skillet and return to medium-high heat. Add shallot and garlic and cook until fragrant, about 30 seconds. Whisk broth mixture and add to skillet, scraping up any browned bits. Bring to a boil and return chicken to skillet skin side up, along with accumulated juices. Move skillet to oven and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 10-15 minutes.
  • Transfer chicken to serving platter, tent loosely with foil and let rest while preparing sauce. Return skillet to medium-high heat (skillet handle will be hot) bring to boil and cook until sauce is slightly thickened 5-7 minutes. off heat, whisk butter, tarragon and any accumulated juices from platter into sauce. Season with salt and pepper to taste. Spoon sauce over chicken and serve.

Nutrition Facts : Calories 817.5, Fat 56.8, SaturatedFat 16.9, Cholesterol 262.8, Sodium 428.7, Carbohydrate 6.4, Fiber 0.2, Sugar 3.2, Protein 65.1

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chicken-with-lemon-pan-sauce-recipe-bon-apptit image
2018-03-20 Step 4. Preheat oven to 350°. Heat a dry large cast-iron skillet over medium. Pat chicken dry with paper towels and season all over again with a light sprinkling of salt. Add oil to skillet, then ...
From bonappetit.com


ROAST CHICKEN WITH PAN SAUCE | INSTITUTE OF CULINARY …
2021-02-04 Directions. Preheat oven to 450˚F. Rub the butter over the bird and under the skin. Stuff the cavity with the lemon, onion, bay leaves and garlic cloves. Truss the chicken and season with salt and pepper. Place the chicken on a roasting rack set inside a roasting pan. Place the pan in the oven.
From ice.edu


PAN-ROASTED CHICKEN IN HERB BUTTER SAUCE - OH SWEET BASIL
2016-01-05 Instructions. Preheat the oven to 450°F and line a baking sheet with foil and then top it with an oven-safe rack. Mix up 1/2 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder. Pull the skin back from the chicken thighs and divide the seasoning evenly among the chicken thighs.
From ohsweetbasil.com


PERFECT ROAST CHICKEN WITH LEMON HERB PAN SAUCE
Put the pan over medium heat, pour a little wine into the pan and deglaze the pan—in other words, scrape all of the flavorful dripping bits from the bottom of the pan. Add the herbs and garlic and bring the wine-garlic-herb mixture to a simmer. When the mixture is fragrant, turn off the heat and whisk in the cold butter.
From themodernproper.com


PERFECT PAN SEARED CHICKEN THIGHS WITH PAN SAUCE - 40 APRONS
2018-07-06 Flip the chicken thighs, skin-side up, and transfer to a 375º oven. Bake for 15 minutes. After 15 minutes, remove your perfect pan-seared chicken thighs from the oven and make your pan sauce! Take the skillet out of the oven and transfer the chicken thighs to a plate. Be very careful from this point on!
From 40aprons.com


EASY PAN-ROASTED CHICKEN BREASTS WITH WHITE WINE AND FINES …
2020-04-20 Add wine/stock mixture and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter and soy sauce and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.
From seriouseats.com


ROASTED CHICKEN WITH SAUCE - THESUPERHEALTHYFOOD
2022-06-11 In Michael Ruhlman’s version, the pan drippings pack enough pure chicken flavor to make a rich, velvety sauce.Save Recipe. Level: Easy; Total: 1 hr 15 min; Active: 15 min; Yield: 4 servings; Ingredients. Deselect All. Chicken. 1 whole chicken, 3 1/2 – 4 lb, about 1.75 kg. 1 lemon (optional) kosher salt. Pan Sauce. 1/2 medium onion, peeled ...
From thesuperhealthyfood.com


SIMPLE ROAST CHICKEN WITH GARLIC AND WHITE WINE PAN SAUCE
Put the chicken, breast side up, on a rack over a roasting pan. Roast for 15 to 20 minutes. Reduce the heat to 375 degrees and continue roasting for about 45 minutes for a total of about an hour for a 3-pound chicken. For larger birds, add about another 10 minutes for each additional pound. The chicken is done when the leg wiggles freely in its ...
From morethangourmet.com


CHICKEN BAKED IN GARLIC PARMESAN CREAM SAUCE - GIMME DELICIOUS
Instructions. Preheat oven to 375 degrees F. Season chicken with Italian seasoning, salt & pepper. Melt 2 tablespoons butter in a large skillet over medium – high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; remove chicken from skillet and set aside.
From gimmedelicious.com


PAN-ROASTED CHICKEN BREASTS WITH WHITE WINE HERB SAUCE RECIPE
Procedure. Preheat oven to 400°F degrees. To prepare the chicken: Pat dry the chicken breasts with paper towels and season with salt and pepper on both sides; set aside. To cook the chicken: To a large ovenproof skillet set over medium-high heat, add oil. When oil is shimmering, carefully add the chicken breasts and cook until golden brown ...
From surlatable.com


PAN-ROASTED CHICKEN WITH CITRUS SAUCE RECIPE - FOOD & WINE
Add the reserved citrus juice and simmer for 10 minutes longer. Strain the sauce into a saucepan and boil over high heat until reduced to 1 1/4 cups, 8 minutes. Wipe out the skillet. Step 3 ...
From foodandwine.com


ROASTED CHICKEN & ASPARAGUS WITH PAN SAUCE - RECIPES
Turn the chicken over and sear for 1 additional minute. Remove the chicken from the pan (it will not be fully cooked). Meanwhile, peel and cut the onion in half lengthwise. Slice the mushrooms and onion thinly. Cut the tomatoes in half. Cut the asparagus into 1" (2.5-cm) pieces. After the chicken is removed, add the mushrooms, onions, garlic ...
From pamperedchef.com


CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS - SIMPLY SCRATCH
2012-10-02 Add in the minced shallot and cook until soft and translucent, 3-5 minutes. Add in the minced garlic and cook for 1-2 minutes. Pour in the cup of chicken stock and add the thyme and rosemary sprigs, bring to a simmer for 5-8 minutes. Remove the herbs and whisk in the tablespoon of butter.
From simplyscratch.com


RICKY’S WEEKEND ROAST CHICKEN WITH ADOBO PAN SAUCE
5. Remove roasting pan from oven. Remove chicken halves from the pan. Set aside and let rest while making the sauce. 6. Set the roasting pan with the backbone on the stovetop over medium heat and add peppercorns, bay leaves and garlic. Sauté for 1 minute, then deglaze the pan with 1/4 cup (60 mL) of water, soy sauce and apple cider vinegar ...
From lcbo.com


15-MINUTE PAN-ROASTED CHICKEN BREAST WITH ROSEMARY BUTTER SAUCE
When the pan is hot and ready, place the chicken breasts in and sprinkle some of the chopped rosemary on top. Let the chicken cook for 2-3 minutes, or until light golden brown and flip. Sprinkle in some chopped rosemary and drizzle in some olive oil. Then, let the chicken sear for a couple of minutes.
From stage.diyjoy.com


PAN-ROASTED CHICKEN WITH MOLE SAUCE RECIPE | MYRECIPES
Directions. Preheat oven to 350°. Sprinkle chicken with salt and pepper. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken breasts to pan; cook 5 minutes, turning occasionally. Add chicken thighs and drumsticks to pan; cook 5 minutes, turning occasionally.
From myrecipes.com


ROASTED CHICKEN WITH FRENCH-STYLE PAN SAUCE - SPACHE THE SPATULA
I served my chicken just like my mom would but with a little flair, with some simple mashed potatoes (yukon gold potatoes peeled and cooke then mashed with butter, salt, pepper, and skim milk), and some lemony green beens (beans boiled for 3 minutes then tossed in a saute pan with butter and lemon juice and finished with a bit of lemon zest).
From spachethespatula.com


ROAST CHICKEN WITH JUS - THESUPERHEALTHYFOOD
2022-07-03 Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes, reducing heat to 450°F (232°C) if chicken starts to darken too quickly.
From thesuperhealthyfood.com


ONE-PAN ROASTED CHICKEN IN OYSTER SAUCE - THE WOKS OF LIFE
2017-10-14 Place a large roasting pan over medium high heat on your stove across two burners. Once the pan is hot, add the oil and ginger. Allow the ginger to fry in the oil for 1 minute, or until fragrant. Add the chicken to the pan, skin-side down, and sear until browned. Flip the chicken and sear on the other side.
From thewoksoflife.com


CHICKEN THIGHS IN CAPER PAN SAUCE MEAL KIT DELIVERY | GOODFOOD
In the reserved pan, heat a generous drizzle of olive oil on medium. Sauté the garlic, 30 sec. to 1 min., until fragrant.Add the demi-glace, mustard, capers, ½ cup water, 2 tbsp butter and S&P.Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until combined.
From makegoodfood.ca


PAN ROASTED CHICKEN BREASTS WITH DIJON SAUCE - GARLIC & ZEST
2018-08-08 Transfer chicken and vegetables to a serving platter and tent with aluminum foil. Place the pan back on the stovetop over medium high heat (use an oven mitt - (the handle will be 425°). Add the butter and dijon to the pan and whisk to combine. Add the white wine and cook down until reduced by half.
From garlicandzest.com


FOOL-PROOF ROAST CHICKEN WITH QUICK PAN SAUCE - IMPROVISED LIFE
2015-10-09 Pour the juices back into the roasting pan set over moderate heat. Add the wine and simmer, stirring to dissolve any browned bits on the bottom of the pan, about 5 minutes until the alcohol has cooked off. Skim off any fat or scum that rises to the surface. Strain the sauce into a small bowl, discard the neck and giblets and taste for seasoning ...
From improvisedlife.com


ROASTED CHICKEN & ASPARAGUS WITH PAN SAUCE - RECIPES
Place the chicken in the pan and sear for 4 minutes. Turn the chicken over and sear for 1 additional minute. Remove the chicken from the pan (it will not be fully cooked). Meanwhile, peel and cut the onion in half lengthwise. Slice the mushrooms and onion thinly. Cut the tomatoes in half. Cut the asparagus into 1" (2.5-cm) pieces.
From pamperedchef.ca


ROAST CHICKEN WITH PAN SAUCE - GLUTEN FREE RECIPES
Roast Chicken with Pan Sauce might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 302 calories, 26g of protein, and 21g of fat per serving. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of pepper, kosher salt ...
From fooddiez.com


ROAST CHICKEN WITH PAN SAUCE - THESUPERHEALTHYFOOD
2022-06-26 Directions. Step 1 Preheat the oven to 425°. Season the chicken all over with salt and pepper and place in a large ovenproof skillet along with the head of garlic, cut sides down. Roast for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken breast registers 160°.
From thesuperhealthyfood.com


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