Pan roasted chicken with herb butter sauce

Standard

image

Pan roasted chicken with herb butter sauce

Recipe via Instagram from @COOKINWITHMIMA

Check her out  ➳ @COOKINWITHMIMA
Ingredients

½ tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
4 skin-on, bone-in Chicken Thighs
1 teaspoon of freshly minced garlic
Add ¼ cup white wine
¼ cup chicken broth
2 tablespoons butter
2 teaspoons freshly chopped parsley
1 teaspoon fresh thyme leaves
salt and pepper to taste

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 ½ tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder. Pull the skin back from the chicken breasts and divide the seasoning evenly among the chicken thighs.
Heat a cast-iron skillet over mid-high heat. Get it good and hot and then place the seasoned chicken thighs, skin-side down, into the dry skillet. Sear the chicken, without moving, for 5-6 minutes until the skin gets nice and crispy. Once the skin is crispy you’ll be able to easily lift the chicken from the pan without sticking.
Remove the chicken from the skillet and place skin-side up on the oven-safe rack. Roast chicken in the oven for 30 minutes or until the thickest part of the chicken reaches 165° (make sure you don’t touch bone when checking the temp).
While the chicken is roasting, prepare the pan sauce. Using the same skillet, pour off all but 1 tablespoon of fat. Add 1 teaspoon of freshly minced garlic to the skillet and cook for about 30 seconds over medium heat until the garlic starts to soften and smells great.
Add ¼ cup white wine and scrape any browned bits off the bottom of the pan. Allow the wine to reduce about 2 minutes and then add ¼ cup chicken broth. Stir to combine and cook another 2-3 minutes to reduce slightly. Then add 2 tablespoons butter and melt into the sauce.
Add 2 teaspoons freshly chopped parsley and 1 teaspoon fresh thyme leaves and stir to combine. Give it a taste and add salt and pepper as needed.
When the chicken is ready, place it back in the skillet and gently turn to coat with the sauce

image

I couldn’t pass this one up! It looks divine.

image

image

Winner winner chicken dinner!

One thought on “Pan roasted chicken with herb butter sauce

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s