pan roasted chicken breasts and legs
There is roast chicken in my (more accurately, our) let’s-find-an-excuse-to-drink-a-bottle-of-wine repertoire, and now there are these. The method is pretty basic: sear bone-in chicken pieces skin-side down in a hot pan until brown and crisp. Then flip ‘em and stick the pan in a hot oven for about 20 minutes. Chow spells it out here. They recommend rubbing olive oil on the chicken, but I found that to be unnecessary since the bird’s own subcutaneous fat did enough noisy splattering all on its own.
Also, it would be a shame not to deglaze the pan and scrape up all the bits and juices into some kind of sauce. Another option I came up with: fry shallots and tiny boiled potatoes in the drippings, then toss them with arugula or other greens to beautifully wilt them.
