There are many foods in the world that are advantageous to not grow a taste for. Pork belly, foie gras, and truffles are just a few examples of foods which are hard on your wallet or your waistline — chicken skin is no better. That said, if you don’t already love crispy chicken skin, click away right now, you don’t need this addiction.
However, as a lover of crispy chicken skin I set out to make a re-creation of one of my favorite restaurant dishes. The skin is extremely crispy, with moist and tender meat and a delicious and rustic pan sauce. Recently, this become one of our comfort meals at home; quick enough for a weeknight but comforting enough for a Sunday dinner.
Crispy Pan Roasted Chicken with Fresh Herbs(serves 2)
Preheat your oven to 450F. Pat the chicken dry with paper towels on both sides. Sprinkle each chicken breast with a pinch of salt and fresh ground pepper, rub into the skin. Heat a heavy oven-safe skillet to medium heat. Add oil to pan and place each breast skin side down. When you place the chicken in the pan give it a gently movement and then leave it. That will help to prevent it from sticking. Leave it for 5 minutes.
After 5 minutes, take a peek and see if it is ready to flip. If ready it should be equally and well browned. Pour off all but a tablespoon of oil. Flip the chicken over and transfer the pan to the oven. Cook for 15 minutes. After 15 minutes check the chicken to make sure it is cooked through, loosely tent with foil and put the pan back over medium heat. Be careful not to burn yourself on the handle.
Add shallots to the pan and stir until soft, then add the white wine. Use a wooden spoon to gently scrape any browned bits of the bottom of the pan and into the wine. Allow the wine to simmer until reduced by half. Whisk in flour and cook, stirring regularly for one minute, slowly whisk in the stock and then the fresh herbs, reserving some for garnish if desired. Allow to simmer for 5 minutes stirring occasionally. Add salt and pepper to taste, if it is too thick add a bit of water or stock.
Serve chicken hot, with the pan sauce.