Cold Pan Chicken

Name: Cold Pan Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 racions
Ingredients: 300 g pollastre; sal al gust; 1 M escalunya; 2 gra all; 60 ml vi negre; 240 ml brou de pollastre; 0.5 ud llimona; 25 g mantega; julivert al gust; 150 g espàrrec; 400 g patata

Crispy-skinned chicken with shallot pan sauce

Saeri Jane

Preparació: 20m
Cocció: 25m
Passos: 9
Racions: 2
Dificultat: Mitjana

Una paella

Sopar

Reconfortant

Cita romàntica #crispy-skin #pan-sauce

Elaboració

Pas 1Salt and rest chicken15 min
Salt the chicken and let it rest for 15 minutes, then pat dry.
pollastresal
Pas 2Start in cold pan
Place chicken skin side down in a cold pan with no oil. Turn the stove to medium heat.
Nota
The cold pan technique renders the fat slowly for crispy skin.
pollastre
Pas 3Sear the chicken5 min
After about 5 minutes, you'll see a golden crust forming. Press the chicken down and let it continue cooking until beautifully crispy.
pollastre
Pas 4Rest the chicken
Remove the chicken from the pan and let it rest.
pollastre
Pas 5Sauté aromatics
Add shallots and garlic to the pan and scrape up the fond.
Nota
The fond is all the flavorful browned bits stuck to the bottom of the pan.
escalunyaall
Pas 6Deglaze with wine
Deglaze the pan with dry red wine, scraping the bottom of the pan.
vi negre
Pas 7Add stock and reduce
Add about 1 cup chicken stock and keep stirring. Reduce down on low heat.
brou de pollastre
Pas 8Finish the sauce
Once reduced, add a squeeze of lemon, cold butter, and parsley. Keep on low heat.
Nota
Cold butter is important for emulsifying the sauce properly.
llimonamantegajulivert
Pas 9Plate and serve
Plate the chicken with asparagus and potatoes. Pour the pan sauce over the chicken.
pollastreespàrrecpatata