Chicken with a crust in a pan
Description
The dish is prepared without unnecessary complications. Chicken with a crispy crust is easily cooked on a skillet. However, in addition to the stovetop, we also use the oven to ensure the chicken has a crispy exterior and remains juicy inside. This chicken pairs best with young potatoes, boiled and then pan-fried, along with fresh vegetables. It can be served with good table red wines, preferably of French brands. Good luck! The dish is ready to be served.
Instructions
- 1
Step 1
Wash the chicken thighs thoroughly and dry them with a paper towel. Remove unnecessary bones, excess skin, and fat.
- 2
Step 2
Salt, pepper, and season to taste.
- 3
Step 3
Pour olive oil into a deep skillet and heat thoroughly over fairly high heat. Add the thighs and fry for about 8 minutes.
- 4
Step 4
Then flip it over.
- 5
Step 5
Transfer the well-seared chicken breasts to an oven preheated to 200 degrees Celsius for about 10-15 minutes (depending on your oven's power). During this time, the juices should be released.
- 6
Step 6
Place the chicken pieces on a plate and cover with foil. In the chicken juice, sauté finely chopped onion.
- 7
Step 7
Sauté for about 2 minutes, then add finely chopped garlic. Sauté, stirring, for another 1-3 minutes.
- 8
Step 8
Pour in the chicken broth.
- 9
Step 9
Add thyme and rosemary.
- 10
Step 10
Simmer the broth over medium heat for about 8 minutes. Then remove the sprigs from the pan.
- 11
Step 11
Add a spoonful of butter.
- 12
Step 12
Return the chicken to the finished sauce. Cook for another couple of minutes over low heat. Turn off the heat, cover with a lid, and let it steep for about 5 minutes.
- 13
Step 13
Then place the chicken on a plate, add the side dish, pour over the sauce, and serve.