Winner Winner Pan-Fried Chicken Dinner

Been a while since the last time I wrote here. Long enough, in fact, for the layout of WordPress to change. Being that it’s a Friday night and that I’m just bumming around here in the condo, I decided to cook up this simple chicken dish that I’ve been making quite often these passed few weeks. If you want the blow by blow of how I make it, keep reading.

Ingredients

  • 2 Chicken breast fillets (I got these bone in weighing in at around 500g for both)
  • 8 Garlic cloves, skin on and smashed with the side of the knife or your palm
  • A sprig of fresh rosemary
  • 1 teaspoon Sea salt
  • 1 teaspoon Oil (I used canola)

Procedure

  1. Make a few cuts on the skin side of the chicken breasts just to cut a bit beneath the skin. This will help the meat cook quicker a bit later on.
  2. Season your chicken breasts on both sides with the salt and some pepper to taste.
  3. Heat up a pan (I used my carbon steel skillet for this) on high heat and add the oil.
  4. Drop in the chicken breasts, skin side down, and leave for five minutes to crisp the skin up. You can add in the smashed garlic cloves in the oil a minute after putting the chicken in.

    Pan-fried Chicken Breast-1
    The chicken breasts right after turning them over with the garlic cloves. Check out the scoring on the skin to help it cook quicker.
  5. Turn the heat down to medium low and flip the chicken, making sure that it is still in contact with the pan.

    Pan-fried Chicken Breast-2
    That sprig of rosemary not only acts as a brush but also imparts extra flavor to the oil and the meat.
  6. Add in the rosemary into the oil and start using the rosemary to brush skin with the fat.
  7. After five minutes, take the chicken and rosemary out of the pan.
  8. Add in some whiskey (I used around 40ml of Black Label), triple sec (Around 5ml), and a dash of angostura bitters to the pan with all the browned bits, garlic, and fat. To be honest, this was totally random on my end. The sauce can work with just the whiskey.
  9. Leave this on the heat until you can no longer smell the alcohol in the mixture.
  10. Pour directly on top of the chicken and enjoy!
Pan-fried Chicken Breast-3
Plated with the whiskey sauce at the bottom to smear the cut chicken pieces in. So. Good.

The chicken came out extra juicy and tasty with the skin still nice and crispy! Of course, you can season everything just the way you like it but these proportions are what worked for me. If you’re unsure, you can go easy on the salt then just add some after cooking if you find it a bit bland.

Pan-fried Chicken Breast-4
Look at that meat glistening with so much juice. Mmm.. It wouldn’t be hard substituting chicken thighs for the breast part if they came out this juicy and tender.
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