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Pan Roasted Chicken

Pan-roasted chicken rested after cooking, with a red wine pan sauce deglazed with shallots (or onion).

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Ingredients
  • •Chicken
  • •1/4 cup Red winefor deglazing
  • •Onion(optional)optional; can add while deglazing
  • •Shallots(optional)suggested instead of onion
Instructions
  1. 1

    Pan-roast the chicken by searing it on the stove, then finishing it in the oven.

  2. 2

    Remove the chicken from the pan and let it rest for about 5 minutes.

    5 min

  3. 3

    With the skillet still hot and the browned bits in the bottom, add about 1/4 cup red wine and deglaze the pan, scraping with a wooden spoon.

  4. 4

    Optionally add chopped onion or shallots while deglazing to build the pan sauce flavor (shallots are suggested to be milder).

Equipment Needed
Skillet
Oven
Wooden spoon

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Takes about 2 minutes — no account needed

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