You have probably pan fried chicken before and you might also have made a roast chicken recipe, but what exactly is pan roast chicken? This cooking technique is actually a great way to save time in the kitchen and makes juicy, succulent chicken, which is started off on the stove and finished in the oven.
You might want to sear the chicken in a pan in advance, and then finish it off just before dinnertime in the oven. Pan-frying thick pieces of chicken can take a long time but frying the chicken in a pan before roasting it makes it golden brown on the outside and gives it a good flavor. With pan roasting, you get the benefits of both pan-frying and oven roasting.
The Best Cut of Chicken to Pan Roast
To pan roast chicken, you should use chicken breasts with skin covering the whole breast. The skin of the chicken is in constant contact with the skillet bottom, which makes it come out really crispy. Do not turn the chicken breasts over at all during the whole pan roasting process.
You will need to fry them very slowly on the stove so the skin does not go brown too early. It needs to cook away its moisture and render the fat without burning, so keep the heat low and keep an eye on the chicken.
Unlike oven-fried chicken, where the chicken is covered in seasoned flour or breadcrumbs and moved around during cooking, pan roast chicken tends to be seasoned with a little salt and pepper and not moved around while it cooks. The liquid in the skillet at the end of the cooking time can be made into a tasty sauce. Pan roast chicken is low in fat compared to many fried chicken recipes and it tastes amazing too.
A Very Easy Recipe for Pan Roasted Chicken
You will need:
4 chicken breasts with the skin and 1st wing bone 3 tablespoons peanut oil Salt and black pepper, to taste
How to make it:
Preheat the oven to 350 degrees F. Heat a heavy skillet over a moderate heat. Use a well-seasoned cast iron skillet for this, if you have one. Season the chicken with salt and black pepper on both sides, then lay it skin-side down on a cutting board.
Hit the chicken breasts a few times with a meat mallet but do not flatten them. Pounding them, a couple of times will stop the chicken breasts from curling up while you cook them.
Add the oil to the heated pan and swirl it around. Put the chicken in the oil, skin side down, and let it sizzle gently. Turn the heat down if it is cooking too quickly. Cook the chicken for three minutes, then transfer the skillet to the oven, without turning the chicken over, and cook it until done.
You can deglaze the liquids in the pan when the chicken is cooked, using wine, or stock, and then add seasonings and some cream or butter. This makes a great sauce to serve over your pan-roasted chicken. Serve it with mashed potatoes and green beans for a flavorful and elegant dinner.
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