Thursday, October 4, 2012

Pan Roasted Chicken with White Wine

I came up with this recipe while looking at coq au vin recipes the other day. I had some chicken in my fridge, but was missing all the fancy kitchen supplies to follow any recipe exactly. I was also missing some ingredients that seemed essential. So I opted for  a pan roasted chicken, which turned out being easy and delicious. If you had a bigger pan, you could keep your veggies in bigger pieces and add other vegetables as well. There is plenty of sauce to add more meat if you want to (you could double the amount of meat). I also didn't have a pan with a lid, so I placed another heavy bottomed pan on top of the other to create a lid effect, which worked great as well. I also added some cut up strips of bacon to this recipe, but didn't feel like it added much flavor, so next time I will omit them.

There is a lot of sauce to be used when you serve this meal. I made mashed potatoes with this dish and put a generous spoon of the sauce over the mash. It would be great over noodles as well. This dish warms up well, so your leftovers will be tasty too. If you're lucky enough to have herbs growing in your garden, the ingredients for this recipe and really simple and easy to find.

Serves 4

1 to 3 tablespoons olive oil
1 tablespoon butter
4 chicken legs (with thigh attached)
salt and pepper, to season
1 medium carrot, sliced (halve the sliced if it's very thick)
1 medium onion, chopped
4 cloves garlic, minced
1 to 1 1/4 cups white wine
3/4 cup chicken stock
6 sprigs of thyme, leaves removed and chopped
4 sage leaves, chopped

Place a heavy bottomed pan (one that has a lid of can be perfectly covered by another pan) over medium heat. Melt the butter and a splash of oil in your pan. When the pan is hot, brown the chicken on both sides, about 5 to 10 minutes per side. Once browned, remove from the pan and set aside

Add a bit more oil to the pan if it seems dry. Add the onions, carrots 1 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant and translucent, about 10 minutes. Mix in the garlic and cook for a minute longer. Place the chicken back in the pan. Stir in the wine, chicken stock, thyme, and sage. Bring to a boil. Cover and reduce heat to low. Cook for 45 minutes basting the chicken occasionally, until the chicken is cooked through and the carrots are soft. 
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