Recipes: Pan Roasted Chicken
Episode
#102
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Chef Ann Cashion shares her recipe for her signature roast chicken, complementing a Maryland couple's favorite wine.
Pan Roasted Chicken
Ingredients:
1 high quality chicken, 3-3½ pounds, cut into 8 pieces
12 pearl onions
3 russet potatoes, quartered and turned or 2 russet potatoes, peeled and cut into 8 pieces or a dozen small new potatoes, peeled
1 single slice of pancetta or salt pork, ¾” thick, cut into cubes and blanched (optional)
salt and pepper
olive oil
1 bunch fresh thyme
2 tablespoons chopped parsley, preferably flat leaf
Directions:
- Preheat oven to 375°.
- In a heavy sauté pan or skillet, heat 2 tablespoons olive oil. Generously salt and pepper the chicken pieces. Slide them skin-side down into pan, shaking to make sure the pieces don’t stick. Do not crowd pieces; use two pans if necessary. Lower heat to medium and cook until skin is golden brown.
- Turn pieces and brown lightly. Return to skin-side down, add potatoes, season potatoes with salt and pepper, and put pan into the oven.
- Roast chicken in oven until done (Breast meat may cook more quickly than legs and thighs. Remove them from the pan, hold in a warm place, and return to pan in the final minutes of cooking).
- After 10 minutes in the oven, add pearl onions and pancetta. Introduce 3 or 4 branches of fresh thyme into the pan during the last 5 minutes of cooking.
- To serve: Remove thyme branches. Arrange chicken on warm platter. Add the parsley to the pan with the potatoes and pearl onions and shake pan to distribute. Spoon vegetables around the chicken. Garnish with fresh thyme branches.