EASY PAN-ROASTED CHICKEN AND SHALLOTS
Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
- Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
- Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
- Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.
ROASTED CHICKEN WITH PAN SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 14
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.
WINE ROASTED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F.
- Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess.
- Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
- Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
- Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
- Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
PAN ROASTED CHICKEN WITH ROSEMARY, GARLIC, AND WHITE WINE
Make and share this Pan Roasted Chicken With Rosemary, Garlic, and White Wine recipe from Food.com.
Provided by Ilysse
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put butter and oil in a saute pan, turn on the heat to medium high. When butter is melted and begins to brown put in chicken skin side down.
- Brown both sides of the chicken and then add the garlic and rosemary.
- Cook until garlic begins to color, add salt, pepper and the wine.
- Let simmer for 30 seconds then lower heat to cook at a slow simmer.
- Partially cover pan.
- Cook until the meat begins to pull away from the bone.
- Transfer chicken to a warm serving platter.
- Remove garlic from the pan.
- Turn heat to high and boil while loosening the cooking residue. Pour pan juices over the chicken and serve.
Nutrition Facts : Calories 586.1, Fat 44.5, SaturatedFat 12.7, Cholesterol 168.1, Sodium 176.6, Carbohydrate 1.3, Sugar 0.3, Protein 37.8
PAN-ROASTED CHICKEN
This delicious pan-roasted chicken recipe is from "Martha Stewart's Cooking School." You'll love the juicy, tender meat and flavorful taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Prepare sauce: Heat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a bowl.
- Sear chicken: Season both sides of chicken with salt and pepper. Heat a large ovenproof skillet over high heat until shimmering, about 1 minute. Add remaining tablespoon oil and heat until hot but not smoking. Place chicken in skillet, skin side down, and cook until deep golden brown, about 4 minutes. Use tongs to flip chicken, then add tomato mixture to skillet.
- Roast: Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15 to 18 minutes.
- Serve: Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.
More about "pan roasted chicken with rosemary garlic and white wine food"
BEST CHICKEN WITH ROSEMARY WINE SAUCE RECIPES - FOOD …
From foodnetwork.ca
2.8/5 (20)Category Chicken,Dinner,Herbs,Main,Poultry,RoastServings 4
EASY WHITE WINE ROSEMARY CHICKEN RECIPE - THE SPRUCE …
From thespruceeats.com
3.8/5 (28)Total Time 55 minsCategory Entree, DinnerCalories 573 per serving
PAN-ROASTED ROSEMARY CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
GARLIC ROAST CHICKEN WITH WHITE WINE SAUCE - THE SPRUCE …
From thespruceeats.com
EASY PAN-ROASTED CHICKEN BREASTS WITH WHITE WINE AND …
From seriouseats.com
PAN-ROASTED CHICKEN WITH GRAPES, GARLIC, AND ROSEMARY
From foodandwine.com
5/5 (7)Category DinnerAuthor Angie MarTotal Time 45 mins
CHICKEN WITH ROASTED-GARLIC PAN SAUCE RECIPE - JOSé ANDRéS
From foodandwine.com
DANIEL BOULUD’S ULTIMATE ROASTED CHICKEN WITH MORELS à LA CRèME …
From more.ctv.ca
PAN-ROASTED CHICKEN WITH GARLIC, ROSEMARY AND WHITE WINE
From danderecipes.com
CRISPY OVEN-ROASTED CHICKEN WITH ROASTED GARLIC, PANCETTA, AND …
From delish.com
GARLIC CHICKEN WITH WHITE WINE SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MARCELLA HAZAN’S PAN-ROASTED CHICKEN - KITCHN
From thekitchn.com
ROAST CHICKEN WITH ROSEMARY, GARLIC, AND WHITE WINE
From exploreitalyandbeyond.com
MEDITERRANEAN INSPIRED ROASTS ARE HERE – AND THIS IS HOW TO
From metro.co.uk
CHICKEN WITH ROSEMARY WINE SAUCE - GIRL GONE GOURMET
From girlgonegourmet.com
WELCOMING IN FALL! PAN ROASTED CHICKEN WITH ROSEMARY, GARLIC,
From whygoouttoeat.com
PAN-ROASTED CHICKEN WITH ROSEMARY, GARLIC AND WHITE WINE
From pomodorievino.com
NIGEL SLATER’S RECIPE FOR PAN-FRIED CHICKEN WITH THYME AND LEMON
From theguardian.com
ROSEMARY WHITE WINE CHICKEN SKILLET
From whitekitchenredwine.com
F&W'S BEST STEAK DINNER RECIPES - FOOD & WINE
From foodandwine.com
ROASTED CHICKEN THIGHS WITH WHITE WINE GARLIC SAUCE
From simply-delicious-food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love