Cold Pan Chicken

Method

1. 01
   Step 1Salt and rest chicken15 min

   Salt the chicken and let it rest for 15 minutes, then pat dry.

   ChickenSalt
2. 02
   Step 2Start in cold pan

   Place chicken skin side down in a cold pan with no oil. Turn the stove to medium heat.

   Note

   The cold pan technique renders the fat slowly for crispy skin.

   Chicken
3. 03
   Step 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.

   Chicken
4. 04
   Step 4Rest the chicken

   Remove the chicken from the pan and let it rest.

   Chicken
5. 05
   Step 5Sauté aromatics

   Add shallots and garlic to the pan and scrape up the fond.

   Note

   The fond is all the flavorful browned bits stuck to the bottom of the pan.

   ShallotGarlic
6. 06
   Step 6Deglaze with wine

   Deglaze the pan with dry red wine, scraping the bottom of the pan.

   Red wine
7. 07
   Step 7Add stock and reduce

   Add about 1 cup chicken stock and keep stirring. Reduce down on low heat.

   Chicken stock
8. 08
   Step 8Finish the sauce

   Once reduced, add a squeeze of lemon, cold butter, and parsley. Keep on low heat.

   Note

   Cold butter is important for emulsifying the sauce properly.

   LemonButterParsley
9. 09
   Step 9Plate and serve

   Plate the chicken with asparagus and potatoes. Pour the pan sauce over the chicken.

   ChickenAsparagusPotato