PAN-ROASTED CHICKEN

PAN-ROASTED CHICKEN image

Yield 4 Peoples

Number Of Ingredients 9

Ingredients

1 whole organic frying chicken, 3 to 4 pounds, butterflied
1 sprig fresh flat-leafed Italian parsley, 2 fresh basil leaves or 1 small sprig rosemary
Salt and freshly ground white pepper
2 tablespoons extra-virgin olive oil
1 cup organic chicken stock
Juice of 1/2 large lemons (6 to 8 tablespoons)
2 tablespoons whole-grain mustard
4 tablespoons unsalted butter, cut into several pieces
1/4 cup fresh parsley, minced or fresh basil, finely shredded

Steps:

Preheat the oven to 450 degrees F. Meanwhile, prepare the chicken. From the neck opening, gently ease your fingertips between the skin and the meat to loosen the skin all over the breast, taking care not to tear the skin. Insert the parsley sprig, basil leaves, or rosemary sprig under the skin. Season the chicken on all sides with salt and pepper. Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. When it starts to smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. With tongs, carefully turn the chicken skin side up. Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes depending on its size. When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board. Pour off all but a thin glaze of fat from the skillet. Return the skillet to high heat, add the chicken stock and the lemon juice, stir and scrape with a wooden spoon to deglaze the pan deposits, and boil the liquid until it has reduced by half its volume, 3 to 4 minutes. Turn down the heat, add the mustard, and, stirring briskly with a wire whisk, add the remaining butter a piece at a time, to make a creamy sauce. Make sure each piece has been incorporated completely before adding the next. Season with salt and pepper and stir in half of the parsley or basil. Spoon the sauce into the centers of two to four heated serving plates. With a large, sharp knife, cut the chicken into two halves or four equal pieces. Place the chicken on the plates, sprinkle with the remaining parsley or basil, and serve.