About
Five-star quality in less than half an hour. That's the dream, and the dream is about to come true! Easy Fancy Chicken delivers pan-roasted, golden chicken on the bone with crispy skin, cooked with fragrant and savory shallots in a buttery, succulent pan sauce that is so good you'll want to eat it with a spoon. Sure, you could eat out tonight, but when Easy Fancy Chicken is an option, you won't want to, because the best dish around is right in your kitchen!
Ingredients
- 2 chicken breasts, bone-in and skin-on
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 4 medium shallots, peeled, quartered lengthwise through the root
- 2 sprigs fresh rosemary
- 3/4 cup plus 1/2 cup chicken stock, divided
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Season the chicken breasts on all sides with the salt and the pepper.
Step 3 -Preheat a large, oven-safe skillet over medium-high heat for 2 minutes.
Step 4 -Working quickly, melt 1 tablespoon of the butter by swirling it around in the pan.
Step 5 -Add the chicken breasts, skin-side down, and the shallots, cut-side down, to the hot pan in a single layer, and cook until the bottoms of the chicken breasts and the shallots are browned, about 2-3 minutes.
Step 6 -Flip the shallots and the chicken breasts, then nestle the rosemary sprigs between them.
Step 7 -Carefully pour 3/4 cup of the chicken stock into the skillet.
Step 8 -Roast the chicken-shallot mixture until the chicken breasts reach an internal temperature of 165 degrees F and the shallots are tender, about 15-20 minutes.
Step 9 -Transfer the chicken breasts to a plate, reserving the shallot mixture in the skillet.
Step 10 -If the stock has evaporated to less than a few tablespoons, add the remaining chicken stock to the skillet.
Step 11 -Place the skillet over medium heat and cook until reduced to about 1/2 cup of liquid, about 2 minutes.
Step 12 -Transfer the skillet from the heat.
Step 13 -Add the remaining butter and stir until the pan sauce has thickened and coats the back of a spoon.
Step 14 -Season the pan sauce with the salt and the pepper.
Step 15 -Serve the chicken breasts and the shallots topped with the pan sauce.
