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Tuesday, January 20

Crisp pan-roasted chicken with anchovies, capers & lemon

Chicken, whole
4 ½ pounds
Salt, kosher

Pepper, freshly ground

Olive oil, extra virgin
2 tablespoons
Parsley, flat-leaf
1 cup
Capers, drained
2 tablespoons
Garlic, crushed
2 cloves
Chicken stock
½ cup
Lemon juice
¼ cup
Anchovy fillets
  1. Preheat to 425°F.
  2. Using poultry shears, cut along each side of the chicken backbone, and remove it.
  3. Turn the chicken breast side up, and press on the breastbone to flatten the chicken.
  4. Season with salt and pepper.
  5. Heat the oil in a large ovenproof skillet over moderately high heat.
  6. Add the chicken, breast side down.
  7. Place another heavy pot or pan on top of the chicken, and press down firmly.
  8. Reduce the heat to moderate, and cook until the skin is browned, about 5 minutes.
  9. Remove the top pot, and turn the chicken.
  10. Transfer the skillet to the oven and roast the chicken for 25 minutes, or until a thermometer registers 160°F.
  11. Transfer the chicken to a platter, and let rest for 10 minutes.
  12. Place the hot skillet over high heat.
  13. Add the parsley, capers, and garlic, and cook for  30 seconds, until sizzling.
  14. Add the chicken stock and lemon juice, and cook, stirring and scrapping up any browned bits, until the sauce is reduced by half.
  15. Stir in the anchovies, and pour the sauce over the chicken.
Recipe from Chefs' Easy Weekday Dinners.

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