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PAN-ROASTED CHICKENThis variation on a classic coq au vin uses a few different heat methods. Searing the meat renders the fat into a flavorful base for cooking. A good braise cooks the meat to a tender finish. A final blast from the broiler crisps the skin. Serve with rice, roasted potatoes, or a big loaf of crusty bread.

  • Yield: 4 Servings


  • 3 pounds chicken thighs and legs,
  • Skin on (about 8 pieces)
  • Fine sea salt
  • Extra-virgin olive oil
  • ½ pound (2 cups) cremini mushrooms, trimmed and quartered
  • 6 garlic cloves, peeled and thinly sliced
  • 3 thyme sprigs
  • 2 bay leaves
  • 2 cups white, rosé, or red wine
  • 1 cup chicken stock or water
  • 1 lemon, if using white wine or rosé—do not use with red wine
  • ¼ cup chopped fresh parsley, for garnish
How to Make It
  1. Temper the chicken by removing it from the refrigerator for 30 minutes prior to cooking. Preheat the oven to 350°F. Use paper towels to pat the chicken dry, then season it generously with salt.  
  2. Heat a large, straight-sided ovenproof pan or Dutch oven over medium-high heat and pour in enough oil to fully cover the bottom of the pan. When the oil begins to shimmer, brown the chicken in batches, starting with the skin side down, 4 to 5 minutes on each side. Remove the chicken to a plate and reserve the oil in the pan.  
  3. pan and sauté until browned, 5 to 10 minutes. Season with salt to taste, then add the garlic, thyme, and bay leaves. Cook for 1 to 2 minutes.  
  4. Return the chicken to the pan, skin side up, in a single layer. Pour in the stock, making sure the chicken is nestled into the liquid, and bring the liquid to a boil.  
  5. PAdd the mushrooms to the lace the pan, uncovered, in the oven. Cook for 30 minutes, or until the chicken is tender and cooked through, and the internal temperature is 160°F.  
  6. Switch the oven to broil and brown the top of the chicken. Check on it often, every 2 to 3 minutes. When the skin is crisp, not burnt, remove the pan from the oven. Adjust the seasoning with lemon juice and salt to taste. Remove the bay leaves and thyme sprigs and discard.  
  7. Garnish with the parsley and serve.

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