Pan Roasted Chicken Supreme With Roasted Vegetables
- nathan
- entrees
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- Serves: 2 Servings
- Prep Time: 20 mins
- Cooking: 60 mins
- Total Time: 1 hr 20 mins
For Christmas, I bought Nathan and I a cooking tutorial from Gordon Ramsay. The program is called Masterclass (link to their site) and its a deep dive into some of Gordon's techniques as well as a specific training on some of his recipes. So, we watched this... then we watched it again.. and we watched it again like 9 more times. Very very cool.
Like anything, some stuff we knew and other things were astonishing (like to poach an egg more easily add 1 tbsp of white vinegar to the boiling water!). Well, this recipe caught Nathan's attention and of course we were off to the store that night to fetch the ingredients. Definitely a 10/10 on the daunting scale, and the first time we ever tried to make a pan sauce, but well worth the effort! We just hope our version does Chef Ramsay's justice!
Ingredients
Directions
Preheat your oven to 400. Take your chicken out of the fridge and heavily coat in salt and pepper and let sit out at room temperature for at least 10 minutes. In a large baking sheet, add lots of rock salt or coarse sea salt to the bottom of the pan and lay fresh herbs on top. Place your veggies for roasting on top of this and cover with aluminum foil making sure the shiny side of the foil is facing out. Place the veggies in the oven for about 45 minutes - but make a judgement based on the veggies you are roasting.
In clad iron skillet over high heat add your grape seed oil and let heat up. We use Grape seed oil here rather than olive oil because it can cook at a higher heat before burning. When the oil is hot, add in your garlic and shallots and thyme. What is great here is that you don't need to fuss with the garlic - just smash it with the back of your knife while still in its husk and toss into the skillet!
Lay your chicken in the skillet skin side down and cook for about 2 minutes, then flip to sear the other side. Once you have seared all sides, including the edges of the chicken, place the chicken skin side down again and add 2tbsp of butter to the skillet and baste the chicken in the melted butter. When finished searing, place the entire skillet in the oven for about 10 minutes.
When the chicken is done cooking in the oven, take it out of the skillet and let it rest. Place your skillet back on the stove on high heat and when its nice and hot, deglaze the pan with the red wine making sure to scrape up all the bits off the bottom of the pan. This not only cleans the pan, but makes for the start of one hell of a sauce! When the wine has reduced by about half, strain all the ingredients in the pan into a small saucepan and use a spoon to make sure you press all the good juices out the ingredients and into your saucepan. Place the saucepan on low and add your demi-glace. Stir to blend and keep on lowest heat occasionally stirring.
Take your veggies out of the oven when they are done and lay on your serving plate. Slice up your chicken supréme and lay on top of your veggies. Finish with a drizzle of demi-glace and serve hot. Enjoy!
