Description
This light chicken sauté goes great with roasted Yukon Gold potatoes or over some steamed rice. I suggest avoiding chicken breasts as they will dry out too quickly.
Ingredients
Scale
- 3 lbs cut chicken, drumsticks and thighs, skin-on & bone-in
- 1 garlic clove, chopped
- 1 cup chicken broth or white wine (or a combination)
- 1 tbsp good quality tomato paste
- 3 sprigs of fresh rosemary
- Extra virgin olive oil
- Salt and pepper
Instructions
- Layout the chicken pieces on a board or the original packaging. Salt the chicken well all over and let sit for 30 minutes.
- In a pan with a cover large enough to snuggly hold the chicken, heat a few tbsps of olive oil over high heat. Using paper towels, dry off the chicken completely and place in the hot oil, skin side up.
- Quickly move the chicken around to avoid sticking. Brown until the bottom of the chicken is brown, then flip over and brown the other side. Remove the chicken to a dish (the inside of the chicken will not be completely cooked).
- Add the chopped garlic to the pan and quickly stir into the hot oil for about 30 seconds (avoid burning the garlic).
- Add the chicken stock or wine to deglaze the pan using a flat wooden spoon too scrap lose the brown bits.
- Reduce the heat to low and add the tomato paste and dissolve into the liquid. The sauce should be very thin. If needed, add some more stock or wine to thin it out. Once heated taste the sauce for salt.
- Place the chicken and the accumulated juice back in the pan and nestle the rosemary springs around the chicken. Season with some ground pepper.
- Cover the pan and place over low heat for 15 minutes. Flip the chicken pieces over, cover and cook for another 15 minutes. Test the chicken for doneness with an instant read thermometer. The final temp should be 165℉.
- Serve right from the pan.