Pan Crisped Chicken And Fines Herbes Sauce Recipe by Robert Gonzal
Cooking Instructions 30 minutes 1 Trim any excess fat from the chicken thighs and season them with salt. Put them in the fridge for 30 minutes, to allow the meat to absorb some of the seasoning. 2 While you wait, pick equal amounts of parsley, tarragon, chives, basil and dill. You want about a cup total of loose herbs. Throw them into a food processor along with a pinch of salt and a splash of olive oil. Blitz until you get something resembling pesto. Transfer the paste to a small bowl. 3 Pour the milk into a medium bowl, then transfer the chicken into it to moisten. Make a quick dredge by combining the rice flour and garlic powder with a good pinch of salt and several grinds of black pepper. Shake the milk off the chicken and drop them into the dredge. Toss to coat thoroughly. 4 Add a splash of olive oil and about 1 tbsp unsalted butter to a large pan on medium-high heat. Once hot, lay in the chicken. Let fry for about 5 minutes per side, flipping occasionally, until golden brown and crispy. Remove the chicken to a paper-towel lined plate to drain. Sprinkle with a light dusting of salt. 5 Wipe any burned bits and excess oil from the pan and put it back on the heat. Add the wine and chicken stock and let simmer until reduced by about two-thirds. Add the remaining cold butter and whisk until the sauce comes together and thickens slightly. Stir in 1 tbsp of the fines herbes. Serve the sauce drizzled lightly over the chicken, with any extra on the side. 1 Trim any excess fat from the chicken thighs and season them with salt. Put them in the fridge for 30 minutes, to allow the meat to absorb some of the seasoning. 1 Trim any excess fat from the chicken thighs and season them with salt. Put them in the fridge for 30 minutes, to allow the meat to absorb some of the seasoning. 2 While you wait, pick equal amounts of parsley, tarragon, chives, basil and dill. You want about a cup total of loose herbs. Throw them into a food processor along with a pinch of salt and a splash of olive oil. Blitz until you get something resembling pesto. Transfer the paste to a small bowl. 2 While you wait, pick equal amounts of parsley, tarragon, chives, basil and dill. You want about a cup total of loose herbs. Throw them into a food processor along with a pinch of salt and a splash of olive oil. Blitz until you get something resembling pesto. Transfer the paste to a small bowl. 3 Pour the milk into a medium bowl, then transfer the chicken into it to moisten. Make a quick dredge by combining the rice flour and garlic powder with a good pinch of salt and several grinds of black pepper. Shake the milk off the chicken and drop them into the dredge. Toss to coat thoroughly. 3 Pour the milk into a medium bowl, then transfer the chicken into it to moisten. Make a quick dredge by combining the rice flour and garlic powder with a good pinch of salt and several grinds of black pepper. Shake the milk off the chicken and drop them into the dredge. Toss to coat thoroughly. 4 Add a splash of olive oil and about 1 tbsp unsalted butter to a large pan on medium-high heat. Once hot, lay in the chicken. Let fry for about 5 minutes per side, flipping occasionally, until golden brown and crispy. Remove the chicken to a paper-towel lined plate to drain. Sprinkle with a light dusting of salt. 4 Add a splash of olive oil and about 1 tbsp unsalted butter to a large pan on medium-high heat. Once hot, lay in the chicken. Let fry for about 5 minutes per side, flipping occasionally, until golden brown and crispy. Remove the chicken to a paper-towel lined plate to drain. Sprinkle with a light dusting of salt. 5 Wipe any burned bits and excess oil from the pan and put it back on the heat. Add the wine and chicken stock and let simmer until reduced by about two-thirds. Add the remaining cold butter and whisk until the sauce comes together and thickens slightly. Stir in 1 tbsp of the fines herbes. Serve the sauce drizzled lightly over the chicken, with any extra on the side. 5 Wipe any burned bits and excess oil from the pan and put it back on the heat. Add the wine and chicken stock and let simmer until reduced by about two-thirds. Add the remaining cold butter and whisk until the sauce comes together and thickens slightly. Stir in 1 tbsp of the fines herbes. Serve the sauce drizzled lightly over the chicken, with any extra on the side. 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