Directions:
- Trim chicken of excess fat, but leave skin intact. Cut chicken into 8 pieces. Pat the chicken dry and sprinkle with salt and pepper.
- Heat 2 tsp oil in a large skillet over medium-high heat. When shimmering and almost smoking, add chicken pieces, skin side down. Cook, undisturbed, 5-8 min or until golden brown.
- Flip chicken over. Reduce heat to medium-low. Add 3/4 c broth, cover tightly and simmer 10-16 min, until breasts register 155°F and thighs register 170°F on instant read thermometer inserted into thickest part. Remove chicken to a plate, skin side up.
- Drain liquid from skillet into Pyrex measuring cup. Wipe skillet clean with paper towel. Add 1 tsp oil to skillet and heat until oil is again shimmering. Return chicken to pan, skin-side down, and cook 4-7 min, until skin is deep golden brown, and breasts read 160°F and thighs 175°F Remove chicken to serving platter, skin-side up, and cover loosely with foil.
- Skim fat from reserved liquids and add enough broth to make 3/4 c total.
- Add 1 tsp oil to skillet (do not wipe clean this time) over low heat. Add shallot and cook, stirring often, until soft, 1 minute. Add flour and cook 30 seconds, stirring constantly. Increase heat to medium-high, add liquid, and bring up to a simmer, scraping the fond off the bottom of the pan with a wooden spatula or spoon. Keep at a rapid simmer 2-3 min, or until reduced to 1/2 cup. Add any juices accumulated in the serving platter.
- Remove from heat and whisk in lemon juice, parsley, chives and butter. Adjust seasoning to taste, pour sauce around chicken, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.42 Kcal (1254 kJ) | ||
| Calories from fat | 261.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.01g | 45% | |
|---|---|---|---|
| Cholesterol | 63.27mg | 21% | |
| Sodium | 48.85mg | 2% | |
| Potassium | 147.87mg | 3% | |
| Total Carbs | 3.79g | 1% | |
| Sugars | 1.18g | 5% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 6.78g | 14% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 276.69 Kcal (1158 kJ) | ||
| Calories from fat | 241.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.81g | 45% | |
|---|---|---|---|
| Cholesterol | 58.47mg | 21% | |
| Sodium | 45.14mg | 2% | |
| Potassium | 136.65mg | 3% | |
| Total Carbs | 3.5g | 1% | |
| Sugars | 1.09g | 5% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 6.27g | 14% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Chicken Scaloppine
Chicken thighs , boned, Salt, Butter, Lemon juice and 3 more.. -
Mushroom Tarts
Butter, Loaves thinly-sliced brown bread, Butter and 10 more.. -
Pacific Northwest Microwbrew Steamers With Bread
Unsalted butter, Garlic cloves, minced and 8 more.. -
Chicken in Green Sauce
Flour, Salt, Black pepper, freshly ground and 10 more.. -
Chicken Thighs in a Wine and Lemon Sauce
Chicken thighs, All-purpose flour, Olive oil and 7 more.. -
Creamy Cheesy Coquilles St. Jacques/ Scallops
Lemon juice, Water, Salt, Scallops (sea or bay), Butter and 12 more.. -
Lemon Herb Butter
Butter, softened, Fresh lemon juice and 4 more.. -
Redeye-Glazed Pork Tenderloin with Black-Eyed Peas
Country ham scraps or prosciutto, Vegetable oil (optional) and 22 more.. -
Herb Butter for Fish Fillets (Flounder) Baked or Broiled
Lemon juice, Tarragon, Chives , freeze dried and 2 more..
Also Try
-
-
-
-
Roast Chicken With Lemon and Rosemary
Chicken , i used a 7lb, Kosher salt, Cracked pepper and 9 more.. -
-
Roasted Chicken With Lemon and Fresh Herbs
Red potatoes, unpeeled, Sweet potatoes, peeled and 11 more.. -
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
