This is more of a technique than a recipe. When prepared this way, chicken comes out moist with crispy skin in 30-45 minutes total cooking time. Sauces are limited only by your imagination and what’s in your pantry.
Skin on chicken pieces: Sorry, no skinless chicken (quantity to match your crowd).
Liquid: can be water, broth, wine, vegetable or fruit juices. Mix and match to make more combinations (enough to reach half-way up the chicken after it’s browned in the skillet)
Flavoring agents: can be compatible herbs, capers, diced tomatoes, lemon or lime zest or slices, apples, pineapple chunks, whatever you like! It’s OK to mix and match several or just a few items, just be careful not to season the flavoring ingredients too much with salt, there will be residual salt from the chicken and the sauce will reduce and intensify the flavors. (Quantities depend on items used).
Oil or fat to get you started: (Just a little). This can be olive, canola, peanut, lard, schmaltz – any cooking oil with a high-smoke point, no low-smoke point finishing oils.
Pre-heat oven to 350. Choose oven-compatible, heavy skillet(s) that will hold the chicken you are cooking with plenty of room between pieces for flavoring agents and liquid. Heat the skillet(s) on top of your stove over medium-high heat. Pat the chicken pieces dry and salt and pepper them. When the skillet(s) are very hot, add some oil to coat the bottom. Put the chicken in the skillet(s) skin-side down. Set heat on medium. Cook chicken about 7 minutes, until skin is golden brown, then turn to the other side and cook another 7 minutes. Tip: Cover skillet(s) with a splatter screen to reduce clean up time.
When the second side is browned, drain any excess fat from the skillet(s). With the chicken skin side up in the pan, add liquid and flavoring agents so that they cover the chicken only a little over HALF way. Heat the chicken, liquid and flavoring agents on the cook top over high heat to a simmer then put the entire skillet in the preheated oven. Cook for 15 minutes until internal temperature of the dark meat is 180 and breast meat is 165 or above. Remember to use hot pads to take the skillet(s) out of the oven. Serve the chicken crispy skin side up. If you want to, use butter, cream, tapioca, or a slurry of corn starch, agar agar or flour to thicken the sauce over medium high heat while the chicken rests for a few minutes.
Easily create Italian, Asian, Indian, Hawaiian, French, and other themed chicken dishes with this simple, 30-45 minute technique. There’s plenty of cook top and oven time to let you prep and cook all the other components of the meal as well.
A few of our favorite flavoring combinations are:
Orange juice, sliced garlic (lots) and diced jalapeno peppers
White wine, capers and diced lemon slices
Diced tomatoes (with juice), calamata olives and fresh thyme
Coconut Milk, curry spices, diced sweet potatoes and diced green pepper
Pineapple chunks with juice and diced ham