This time of year I look for excuses to turn on the oven and enjoy a warmer kitchen in the evenings. This dish is one for busy nights where all I want to do is have a glass of wine and not think of doing dishes. The skin gets beautifully crisp (perhaps my favorite part of the bird), and the vegetables soak up lots of flavor. Garlic, wine, and spices make a rich sauce that’s greater than the sum of its parts, and perfect with bread.

One Pan Chicken

Author
Christian Leue 
Servings
2
Category
Dinner

Ingredients

  • 2 chicken breasts or 4 thighs (bone-in, skin-on)
  • Salt
  • Oil
  • 1 potato or sweet potato, peeled and diced
  • 2 shallots, peeled and cut into rings
  • 1 carrot, peeled and diced
  • 8 mushrooms, quartered (or into smaller pieces if they are large)
  • 6 cloves of garlic, peeled and halved
  • if using chicken breasts: 2 tablespoons of olive oil, or butter, or goose/chicken fat (as you prefer, or a combination)
  • 1/2 cup chicken stock
  • 2/3 cup dry or off-dry white wine with good minerality and acidity
  • 1-3 teaspoons of your favorite spice blend (some great ones to try are Riviera Herbs and  Escabeche)

Directions

  1. Preheat your oven to 350°F. Pat the skin of the chicken dry and rub with salt and a light coat of oil. Place skin side down in a cold skillet and bring the heat up to medium (this will help avoid shrinking or tearing the skin, which can happen with a hot skillet). Cook until the skin is brown and mostly crisp (about 8-10 minutes). Place the vegetables in a microwave safe bowl and cook, covered, for 6 minutes, stirring once halfway through, to soften them.
  2. Remove the chicken, add the fat (if needed) and the vegetables to the skillet, distribute evenly, and then place the chicken on top of the vegetables. Combine the wine, stock, a pinch or two of salt, and spices in the same bowl you used for the vegetables, and heat in the microwave until warm (about 3 minutes). Allow the vegetables to cook in the pan for 3-4 minutes, then add the liquid (carefully so as not to get any on the chicken skin).
  3. Place in the oven and cook until an instant read thermometer reads 165°F in the thickest part of the chicken (for thighs), or 150°F (for breasts). Turn off your oven and allow the chicken to rest with the oven door open, for 5 minutes.
  4. Mash the garlic cloves with a fork and stir to thicken the sauce. Salt to taste. Serve in individual bowls or eat straight from the pan. Great with toasted bread and the rest of your bottle of wine.

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