Great skillet recipe
Season chicken. Heat a large chef’s pan/skillet over high heat. Add the EVOO and heat until shimmering. Add the chicken, skin side down, and brown. Remove chicken from the pan, then pour out all fat except 1 tablespoon. Reduce the heat to medium-low, add onions. Sauté. Cook 8 to 10 minutes, stir to prevent burning. Add garlic, sauté, and cook until fragrant, 1 minute. Return the chicken to the skillet, skin side up. Add the wine, stock, thyme, sage, and honey. Bring to a low simmer, cover, and cook for 30 minutes. Remove the chicken, place on a plate and cover with foil to keep warm. Place the skillet on a medium flame, add the balsamic to the braising liquid, and reduce by half or until thickened slightly. Season to taste.
Serves: 2
I have only used a cast iron pan for this.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (419g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 716 | ||
Calories from Fat: 406 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.1g | 60 % | |
Saturated Fat 12.1g | 60 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 277.2mg | 85 % | |
Sodium 346.2mg | 12 % | |
Potassium 783.2mg | 21 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 8.3g | ||
Protein 61.6g | 88 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 716
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