Pan-Roasted Chicken with Sherry-Thyme Gravy and Asparagus with Orange Gremolata

Equipment Needed:

Chef’s knife and cutting board

12-inch frying pan

1 baking sheet/cookie sheet

1 large pot, for boiling water

1 instant-read thermometer

Pan-Roasted chicken with Sherry-Thyme Gravy

Serves 4

Ingredients:

4 chicken breasts or 8 chicken thighs, skin on, bone-in.

Kosher salt and a peppermill.

1 tablespoon extra-virgin olive oil, and more as needed.

2 tablespoons all-purpose flour.

1/3 cup dry sherry or white wine.

1 ½ cups chicken broth.

1 sprig thyme.

Instructions:

1. Preheat the oven to 375°. Season the chicken with salt and pepper on the skin side only.

2. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. When the oil is hot enough to ripple, add the chicken pieces, skin-side-down, and cook until the skin is a deep golden brown, about 8 minutes. Wait until the skin easily pulls away from the bottom of the pan (if it sticks, the chicken is not ready to be turned; continue cooking for another 2 minutes). Turn the chicken over and transfer the pan to the oven.

3. Cook until the chicken registers 160℉ for breasts and 165℉ for thighs on an instant-read thermometer, about 15 minutes for thighs, 20 to 25 minutes for thick breasts. Transfer the chicken to a serving plate.

4. Make the gravy: Immediately wrap the handle of the hot pan in a potholder or kitchen towel (to remind you that it’s hot) and transfer to the stovetop over medium-high heat.

5. If there is less than 2 tablespoons of chicken fat in the pan, add enough olive oil to make 2 tablespoons of fat. Sprinkle the flour over the sizzling fat and cook, stirring, until the chalky flour disappears (i.e. is absorbed by the oil). Add the sherry to the hot pan and cook for 1 minute, scraping the fond off the bottom of the pan to incorporate it into the gravy. Add the broth and thyme and bring to a boil. Cook for 2 minutes, stirring, until thickened. Season to taste with salt. Pour the sauce over the chicken, and serve immediately.

Asparagus with Orange Gremolata

Serves 4

Ingredients:

Kosher salt

3 tablespoons chopped fresh parsley.

Grated zest of 1 orange or lemon.

1 large bunch asparagus, tough ends removed or 1 pound string beans.

2 tablespoons extra-virgin olive oil.

Instructions:

1. Bring a large pot of well salted water to a boil (1 tablespoon for every 6 cups). Meanwhile, in a small bowl, combine the parsley, garlic, and orange zest, and set aside.

2. Add the asparagus to the boiling water and blanch until bright green and just tender, about 3 minutes for medium-size asparagus and string beans. Remove with tongs and run under cold water to stop the cooking and to set their color. Blot dry with paper towels, and arrange on a serving platter.

3. Drizzle the asparagus with the olive oil and then sprinkle over the gremolata mixture. Finish with a light dusting of coarse salt. Serve at room temperature.

This chicken recipe is one of the best meals I have ever made. It is perfect for a special occasion, and you will never grow old of it. In this picture I added some other roasted vegetables, which was a nice touch.