Category: Main-Course Recipes
Cuisine: French Cuisine
Cooking Method: Braising, Frying, Marinating, Roasting
Yields:
4 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
45 Mins
Total Time:
55 Mins
Pan-roasted chicken with shallots and olives is a timeless classic that delights both the chef and the lucky diners. Its ability to effortlessly blend the sweet, the savory, and the aromatic into a single, delightful dish showcases the artistry of cooking. Whether enjoyed on a special family dinner night or as the centerpiece of an intimate date, this dish is sure to leave a lasting impression.
Ingredients
Adjust Servings
Instructions
-
Start by preheating your oven to 425°F (218°C).
-
Season the chicken breast halves generously with salt and black pepper on both sides.
-
Heat 2 tablespoons (28g) of the butter in an ovenproof skillet or cast-iron pan over medium-high heat. Place the chicken in the skillet, skin side down, and cook for about 5-7 minutes or until the skin is golden brown and crispy. Flip the chicken and cook the other side for an additional 2-3 minutes. Transfer the chicken to a plate and set aside.
-
In the same skillet, melt the remaining 1 tablespoon (14g) of butter and add shallots. Sauté for about 4-5 minutes, or until the shallots become tender and slightly caramelized. Stir in the minced garlic, fresh thyme (or dried thyme), and the bay leaf. Sauté for another minute until fragrant.
-
Add the white wine and chicken broth to the skillet and simmer the sauce over medium heat for 10 minutes. Then, add the olives to the sauce and season with salt and black pepper according to your preference. Return the seared chicken breast halves to the skillet, skin side up. This will allow the skin to stay crispy.
-
Place the skillet in the preheated oven and roast for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Serve the chicken with the shallots, olives and pan sauce. It pairs wonderfully with steamed vegetables, mashed potatoes, or a simple green salad.
