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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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Leon GB
Watch on YouTubeIngredients
- •Chicken
- •1/4 cup Red winefor deglazing
- •Onion(optional)optional; can add while deglazing
- •Shallots(optional)suggested instead of onion
Instructions
- 1
Pan-roast the chicken by searing it on the stove, then finishing it in the oven.
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Remove the chicken from the pan and let it rest for about 5 minutes.
5 min
- 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.
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Optionally add chopped onion or shallots while deglazing to build the pan sauce flavor (shallots are suggested to be milder).
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Equipment Needed
Skillet
Oven
Wooden spoon
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