How To Make The Best Stove-Top Skillet Roast Chicken!
Fast And Easy Cooking Recipe For Skillet Roast Chicken!
Chicken is probably the single most flexible main dish in American cuisine!
There are an endless number of ways to cook a chicken, and one of the most delicious and satisfying is Roast Chicken.
But who wants to take all the time and effort to roast a chicken in the oven, when you can get fantastic Roast Chicken on the stove top?
This quick and easy recipe for Stove-Top Skillet Roast Chicken is ready in about half an hour, and there’s a simple pan sauce recipe for that extra special touch!
If you’ve never made a pan sauce before, check out the video after the recipe to learn how to make a great pan sauce at home.
- 12 Inch Non-Stick Skillet
- Instant Read Probe Thermometer
- Aluminum Foil
- 2 cup Glass Measuring Cup
- 6 Chicken Thighs or Breasts, skin-on, bone-in
- 1 tbls Canola Oil (or other Vegetable Oil)
- ¾ cups Chicken Stock (or Homemade Vegetable Stock)
- 1 tsp Canola Oil or other Vegetable Oil)
For the Sauce
- Reserved Cooking Liquid from Chicken, plus enough Stock to make ¾ cup of liquid
- 1 tsp Canola Oil (or other Vegetable Oil)
- 1 Shallot, minced
- 1 tbls Unsalted Butter
- Dry Thyme Leaves, Salt and Pepper to taste
- Place Canola Oil in the Non-Stick Skillet and turn the heat to high
- Once the oil begins to shimmer, add the Chicken pieces, skin-side down
- Cook for 5 minutes
- Turn Chicken pieces and reduce the heat to medium-low
- Add Stock and cover
- Let the Chicken pieces steam in the Stock for 10-15 minutes, until their internal temperature reads 155 degrees (white meat) or 170 degrees (dark meat)
- Remove the Chicken from the pan and set aside, lightly covered with Aluminum Foil
- Pour the Liquid from the pan into a 2 cup glass measuring cup
- Using tongs, clean out the pan with paper towels
- Add 1 tsp Canola Oil to the still-hot pan and turn the heat to medium-high
- Once the oil begins to shimmer, return the Chicken pieces to the skillet, skin-side down, to re-crisp the skin
- Cook about 5 minutes, undisturbed, until the internal temperature reaches 160 degrees (white meat) or 175 degrees (dark meat)
To make the sauce
- In the still-hot pan, add 1 tsp Canola Oil and turn the heat to low
- Once the oil begins to shimmer, add the Shallot and sauté until softened, about 1 minute
- Add Liquid to Shallots in the Skillet and reduce the heat to medium-high
- Simmer to reduce the liquid until you have about ¼ cup remaining and the liquid is slightly syrupy
- Turn off the heat and whisk in the Butter until melted
- Add Thyme, Salt and Pepper to taste
- Drizzle over the Chicken and serve!
- If using a Whole Chicken, cut it into quarters, then split the breasts perpendicular to the bone – this will give you 8 pieces of chicken that are all about the same size (2 Drumsticks, 2 Thighs, 4 Breast pieces)
- Be creative with the Sauce! Try adding Vermouth or Dry White Wine instead of Stock to the reserved Liquid. Try adding sliced Mushrooms with the Shallots. Use different Herbs or Spices, like Tarragon or Fresh Ginger. Or add some fresh squeezed Lemon Juice at the end. The variations are endless, so long as you follow the same basic technique – deglaze the pan with your preferred liquid and reduce it by one third, then add flavors via Butter, Herbs and Spices!
This Recipe is from Edweirdo's Cookbook!
Looking for more fast and easy cooking recipes?
Check out Edweirdo's Cookbook for great FREE recipes online!
Chicken photo in the Public Domain from http://www.morguefile.com/archive/display/178937