Every time I serve pan roasted chicken at our house I know immediately if I cooked it ‘right’ or not by my wife’s decision to eat or discard the skin.
I don’t know about you but my wife and I love a crispy pan-roasted chicken skin!
I have tried many different versions of this dish, but last night’s version was wonderful:
And my wife gave me the thumbs up for sure!
So let’s get to it- Crisp Pan Roasted Chicken With Rosemary
Start with some good chicken. When I do a pan-roasted chicken I like to have the same style pieces, and in this case thighs!
Not only are the thighs so scrumptious and moist, you can get a larger number of them arranged in a pan easily.
For pans I usually go with my cast iron (if it is just the 4 of us eating), or my larger 12″ saute pan if there are more. Just remember not to crowd them too much, as the chicken needs room to sear versus steam.
Start warming up your pan and throw in about 2-3 tablespoons of vegetable oil and some butter, turn the heat up to about medium-high and allow it to get real warm. You can hold back the butter and add just prior to the meat so it doesn’t brown too much.
Take your towel-dried chicken and drop it skin side down into the hot pan and allow it to brown. You can adjust them as needed. Once they are browned turn them over and brown the bottom side, then throw in your herbs.
Allow the herbs to cook for about a minute.
Then pour in your dry white wine and let it boil for a minute and then turn your heat down to a nice simmer.
The Secret to Crisp Chicken Skin
I ‘loosely’ cover the pan for about 25 minutes or so and allow the heat to work through the meat…
And that is the secret- simple, right? Many say to cover and leave slightly ajar, but the more open it is the crisper it will stay. Because the tighter the lid the more moisture there will be in the pan.
What I like to do is keep that lid barely perched for a while and then take it off for the last 10 minutes or so-
Remember I have a wife that loves the skin crisp…not rubbery!
While we are at it- here is another tip for perfectly browned chicken skin:
Make sure to get the pan really heated up with the oil and butter before you drop in your chicken, or else it will stick more.
When it is done (roughly about 30 minutes or so after browning the 4 pieces) I place the thighs in a warmed serving platter and then heat up my pan…
Don’t forget if you need more fluids just add some more white wine at this stage.
Using a spatula, scrape those wonderful brown stuck pieces from the bottom and allow the liquid to thicken up a bit. Then pour the gravy through a strainer…
And then pour it into your serving platter. Another trick I do to keep my wife satisfied:
Keep the juices off of the chicken skin, and just allow it pool up around the chicken.
Garnish with a little rosemary and serve!