Like most of you, I've had a lot of chicken in my day. It's pretty hard for a chicken dish to impress me. So here's one for the record books. The skin is crispy from cooking it twice. And if you want the leftovers crispy, just re-crisp them in the skillet with some olive oil. Even the kids will enjoy it. Next time you have some chicken parts laying around just waiting for something new to happen to them, make this! All those watching their waistline, DON'T SKIP the SKIN!!!! IT IS AMAZING!!! Also, don't skimp the fresh herbs. They are really worth it!
STOVETOP ROASTED CHICKEN WITH LEMON-HERB SAUCE
INGREDIENTS
Chicken
3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half)
Table salt and ground black pepper
1 tablespoon olive oil
1 1/2 cups chicken broth
Sauce
1 teaspoon olive oil
1 medium shallot (or onion) , minced (about 3 tablespoons)
1 teaspoon unbleached all-purpose flour
3 tablespoons lemon juice
1 1/2 tablespoons minced fresh parsley leaves
1 1/2 tablespoons minced fresh chives
1/4 cup white wine
1 tablespoon unsalted butter
Table salt and ground black pepper
INSTRUCTIONS
1. FOR THE CHICKEN: Pat chicken dry and season with salt and pepper. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken pieces skin-side down and cook without moving until golden brown, 5 to 8 minutes.
2. Using tongs, flip chicken pieces skin-side up. Reduce heat to medium-low, add 3/4 cup broth to skillet, cover, and cook until instant-read thermometer inserted into thickest part of chicken registers 155 degrees for breasts and 170 degrees for legs and thighs, 10 to 16 minutes (smaller pieces may cook faster than larger pieces). Transfer chicken to plate, skin-side up.
3. Pour off liquid from skillet into 2-cup measuring cup and reserve. Using tongs, wipe skillet with paper towels. Add remaining teaspoon oil to skillet and heat over medium-high heat until oil is shimmering. Return chicken pieces skin-side down and cook undisturbed until skin is deep golden brown and crisp and it reaches 160 degrees for breasts and 175 degrees for legs and thighs, 4 to 7 minutes. Transfer to serving platter and tent loosely with foil. Using spoon, skim fat from reserved cooking liquid and add enough broth to measure 3/4 cup.
4. FOR THE SAUCE: Heat oil in now-empty skillet over low heat. Add shallot and cook, stirring frequently, until softened, about 1 minute. Add flour and cook, stirring constantly, 30 seconds. Increase heat to medium-high, add reserved cooking liquid, and bring to simmer, scraping skillet bottom with wooden spoon to loosen browned bits. Simmer rapidly until reduced to 1/2 cup, 2 to 3 minutes. Stir in any accumulated juices from resting chicken; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, parsley, chives, and butter; season with salt and pepper. Pour sauce around chicken and serve immediately.
