Food recipes
Pan Sauce
Pan Sauce
Ingredients:
3 garlic cloves, peeled and cracked
1 sprig of fresh rosemary
Directions:
Juice of 1 lemon
Red pepper flakes (optional)
1 Let the chicken come to room temperature 30 minutes before you’re ready to cook. Put a
12-inch cast iron skillet in the oven and heat it to 425°F.
2 Combine the rosemary, lemon zest, and garlic on a cutting board and finely chop
together. In a small bowl, combine the herb mixture, 1 tablespoon olive oil, ½ teaspoon
salt, and about 10 grinds of pepper into a paste.
3 Rinse and pat dry with paper towels. Put the chicken breast-side down on a cutting board
with the neck end closest to you. Trim any excess skin and fat from the opening of the
neck cavity. Remove the backbone by cutting along each side of it from the neck to the
tail.
4 To remove the keel bone (the breastbone), press the chicken open wider to expose the
cavity. At the neck end, use the heel of a sharp knife to make a 1-inch cut on both sides of
the keel bone. Bend the bird back, splaying it open like a book. Cut the membrane along
the center of the chicken to expose the keel bone and cartilage. Run your thumbs up and
under both sides of the cartilage until it separates from the breast. Gradually pull out the
cartilage and keel bone.
5 Flip the chicken over breast-side up and use your index finger to loosen the skin of the
drumsticks, thighs, and breasts. Tuck the herb paste under the skin, spreading it into an
even layer by pressing and pushing it around from the top of the skin.
6 Take the hot skillet out of the oven and continue to heat it on the stovetop over high
heat. Generously season both sides of the chicken with salt and pepper. Add the remaining
2 tablespoons olive oil to the pan and swirl it around to coat. Put the chicken in skin-side
down, cook for 3 minutes, then transfer it to the oven. Roast for 30 minutes. To check for
doneness, poke the thickest part of the thigh with a fork. If the juices run clear, it’s done. If
they’re pink, roast for 5 more minutes. If the skin hasn’t crisped up, cook it on the stove
over high heat for 2 minutes. Transfer the chicken to a large plate to rest for 10 minutes.
7 For the pan sauce: Add the garlic, rosemary, and lemon juice to the pan and put it over
high heat (throw in red pepper flakes for a little spice). Scrape the bottom to loosen the
caramelized bits of chicken. Spoon any chicken juices that have released on the plate into
the pan. Cook for 3 minutes. Pour the sauce over the chicken and serve.
Remove the backbone.
Make a 1-inch cut on both sides of the keel bone.
Run your thumbs under both sides of the cartilage.
Braised Chicken Thighs with Garlic, Lemon, and Greek Olives
BRAISED CHICKEN THIGHS WITH
Ingredients:
3 garlic cloves, peeled and cracked
1 sprig of fresh rosemary
Directions:
Juice of 1 lemon
Red pepper flakes (optional)
1 Let the chicken come to room temperature 30 minutes before you’re ready to cook. Put a
12-inch cast iron skillet in the oven and heat it to 425°F.
2 Combine the rosemary, lemon zest, and garlic on a cutting board and finely chop
together. In a small bowl, combine the herb mixture, 1 tablespoon olive oil, ½ teaspoon
salt, and about 10 grinds of pepper into a paste.
3 Rinse and pat dry with paper towels. Put the chicken breast-side down on a cutting board
with the neck end closest to you. Trim any excess skin and fat from the opening of the
neck cavity. Remove the backbone by cutting along each side of it from the neck to the
tail.
4 To remove the keel bone (the breastbone), press the chicken open wider to expose the
cavity. At the neck end, use the heel of a sharp knife to make a 1-inch cut on both sides of
the keel bone. Bend the bird back, splaying it open like a book. Cut the membrane along
the center of the chicken to expose the keel bone and cartilage. Run your thumbs up and
under both sides of the cartilage until it separates from the breast. Gradually pull out the
cartilage and keel bone.
5 Flip the chicken over breast-side up and use your index finger to loosen the skin of the
drumsticks, thighs, and breasts. Tuck the herb paste under the skin, spreading it into an
even layer by pressing and pushing it around from the top of the skin.
6 Take the hot skillet out of the oven and continue to heat it on the stovetop over high
heat. Generously season both sides of the chicken with salt and pepper. Add the remaining
2 tablespoons olive oil to the pan and swirl it around to coat. Put the chicken in skin-side
down, cook for 3 minutes, then transfer it to the oven. Roast for 30 minutes. To check for
doneness, poke the thickest part of the thigh with a fork. If the juices run clear, it’s done. If
they’re pink, roast for 5 more minutes. If the skin hasn’t crisped up, cook it on the stove
over high heat for 2 minutes. Transfer the chicken to a large plate to rest for 10 minutes.
7 For the pan sauce: Add the garlic, rosemary, and lemon juice to the pan and put it over
high heat (throw in red pepper flakes for a little spice). Scrape the bottom to loosen the
caramelized bits of chicken. Spoon any chicken juices that have released on the plate into
the pan. Cook for 3 minutes. Pour the sauce over the chicken and serve.
Remove the backbone.
Make a 1-inch cut on both sides of the keel bone.
Run your thumbs under both sides of the cartilage.
Braised Chicken Thighs with Garlic, Lemon, and Greek Olives
BRAISED CHICKEN THIGHS WITH
Printed from https://recipe.bluelayer.org/recipe/63535/pan-sauce