PAN-ROASTED CHICKEN & GRAVY
From Eating Well September 2007 A cast-iron skillet is the perfect vessel for a simple roast chicken. Almost every side dish, be it vegetables, legumes, pasta or rice, goes well with it. Try Braised Fennel with Tomatoes & Potatoes or Tuscan Cabbage & Mushrooms.
Provided by Mr Jackson
Categories Whole Chicken
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F
- Mash garlic and salt into a paste in a small bowl, using the back of a spoon. Stir in pepper and thyme.
- With a sharp knife, remove any excess fat from chicken. Dry the inside with a paper towel. With your fingers, loosen the skin over the breasts and thighs to make pockets, being careful not to tear the skin. Rub the garlic mixture over the breast and thigh meat.
- Heat oil and 1 teaspoon butter in a 12-inch cast-iron skillet over medium heat. Add the chicken and cook, turning often, until nicely browned on all sides, about 10 minutes.
- Transfer the pan to the oven and roast the chicken until the internal temperature in the thickest part of the thigh reaches 165°F, 50 minutes to 1 hour. Transfer the chicken to a clean cutting board; tent with foil.
- Meanwhile, mash the remaining 1 teaspoon butter and flour in a small bowl until a paste forms. Place the pan (use caution, the handle will be hot) over medium-high heat. Add broth and bring to a simmer, stirring to scrape up any browned bits. Gradually whisk in the butter-flour paste a few bits at a time, until the gravy thickens, about 8 minutes. Remove from the heat and let stand for 5 minutes, allowing any fat to rise to the top. Skim off the fat with a spoon. Carve the chicken and serve with the gravy. Garnish with parsley, if desired.
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Walter Jones
[email protected]This recipe sounds amazing! I love pan-roasted chicken and I can't wait to try this gravy recipe.
Arsalan Qureshi
[email protected]I'm not sure about this recipe. It seems like there are a lot of ingredients and steps.
Lisa Tackett
[email protected]This recipe looks delicious! I can't wait to try it.
cem.e.ter.y collector
[email protected]I'm not sure what I did wrong, but my chicken didn't turn out very good. The skin was tough and the meat was dry. The gravy was also bland.
Sbahle Mkhahlela
[email protected]I tried this recipe and the chicken was a little dry. I think I might have cooked it for too long. The gravy was good, though.
savya savya
[email protected]This chicken was so good! The skin was crispy and the meat was tender and juicy. The gravy was also delicious. I will definitely be making this again.
Shane Higgins
[email protected]I'm not a big fan of chicken, but this dish was surprisingly good. The chicken was juicy and flavorful, and the gravy was rich and creamy. I would definitely recommend this recipe.
Dolores De Lorenzo
[email protected]This recipe was easy to follow and the chicken turned out delicious. The gravy was the perfect addition to the dish. I will definitely be making this again.
AJ Bappi
[email protected]Wow, this chicken was amazing! The gravy was so rich and creamy, and the chicken was cooked perfectly. I will definitely be making this again and again.
Dakota Gooderson
[email protected]This was my first time making pan-roasted chicken and it turned out great! The chicken was moist and tender, and the gravy was flavorful and thick. I will definitely be making this again.
Skye Easey
[email protected]I tried this recipe for a dinner party and it was a total success! The chicken was cooked to perfection and the gravy was delicious. My guests raved about it and I will definitely be making it again.
B HD
[email protected]This pan-roasted chicken with gravy was a hit with my family! The chicken was juicy and flavorful, and the gravy was rich and creamy. I especially loved the crispy skin on the chicken. It was the perfect comfort food for a cold winter night.