Rooster frying pan is rich, creamy and delicious! Crispy chicken thighs are cooked in a delicious white wine sauce and completed with a sprinkling of clean herbs. This sumptuously sound dish is especially convenient to prepare and comes en masse in just 30 minutes!
What makes this chicken freexi so good
It’s a restaurant-quality meal that is delicious and convenient to prepare in the comfort of your own home! Start by helping to brown the chicken, prepare the veggie dinner, and then prepare the sauce before putting it in the skillet. Leave it all on the fire and go back to the meal
It’s naturally low in carbs and keto-friendly! Crispy chicken thighs, vegetables, and a creamy sauce are high in fat and low in carbohydrates. And if you prefer to cut back on carbs, you can easily substitute white wine for some bird stock instead!
It only requires one skillet and takes no more than 30 minutes to make! Not only does this recipe come in en masse quickly, but it also cleans up quickly. With the help of a single frying pan, you’ll have a delicious meal on the counter in no time.
The main ingredients of chicken grains
Chicken Drumsticks While you can use any stage of poultry in this recipe, I’ve found that chicken thighs are the most flavorful for this dish. Pores and skin are quickly fried in a mixture of oil and butter until crunchy and flawless. Then the thigh pores and skin retain their crunch after browning in a creamy white wine sauce. However, you can use any section of the bird you want in this recipe for free.
Dry White Wine – A little dry white wine is a regular feature in this French-inspired chicken recipe. Sauvignon Blanc or Pinto Grigio is usually my favorite cooking wine. Although any wine that has “dry” or “brittle” in the description would be great in this recipe! If you want to substitute white wine, you can use ½ cup of poultry stock plus 1 tablespoon of lemon juice instead.
Heavy Cream – Heavy cream adds richness to this delicious chicken. This high-fat cream is often referred to as heavy whipping cream and can be found in the dairy area of most (if not all) grocery stores. I’m incredibly advocating the use of heavy cream, like low-fat milk, in this recipe. However, if you want to make this recipe dairy-free, you can without problems use coconut milk instead!
Depending on the size of your pan, you may also need to fry the birds in batches. Avoid overcrowding the pan with chicken, which should eventually result in less brittle thighs. It took 2 batches to fry each of my cock for this recipe.
This dish tastes delicious right after cooking! However, you can shop leftovers in an airtight container in the refrigerator for up to four days. The sauce will harden when cooled, thus to reheat the full amount into a skillet over medium-low heat. Reheat slowly for 10 minutes, stirring occasionally.
Feel free to organize any seasonings to your liking! Give the fried chicken sauce a style before transferring the rooster back to the skillet. Though think that chicken and effervescent herbs will make somewhat contributions to taste in the remaining step!
3 kg chicken thighs see notes
1 tablespoon olive oil
2 tablespoons butter
1 yellow onion chopped
3 garlic cloves, minced
1 chopped carrot
1 celery stalk chopped
2 tablespoons all-purpose flour
A quarter cup of dry white wine, see notes
Half a cup of heavy cream
3 teaspoons sparkling thyme
1 bay leaf
cup sparkling parsley, chopped
Season each side of the chicken with salt and pepper.
Add olive oil and butter to a giant skillet over medium to high heat. Fry chicken 5 minutes per side or until golden brown, then remove from skillet.
Reduce the heat to medium and then add the onions, garlic, carrots, and celery. Fry until tender, about 5-8 minutes.
Add the flour and cook dinner for 1 minute, then pour in the white wine and heavy cream. Bring to a boil, then simmer until sauce thickens, about 2 minutes.
Add the chicken from the lower back to the skillet along with the thyme and bay leaf, then hood and cook dinner for 20-25 minutes or until the chicken is fully cooked. Sprinkle with clean parsley and serve.
Chicken thighs: Feel free to use a combination of rooster thighs and legs if you wish, or replace them with poultry breasts.
White wine: You can replace the white wine in this recipe with ½ cup of bird stock plus 1 tablespoon of lemon juice.
Make it dairy-free: Use extra olive oil as a substitute for butter and coconut milk in place of heavy cream in this recipe!
The recipe yields about 6 servings. The actual meal set will depend on the sizes of your favorite items. Proven nutritional values are familiar recommendations and inverted facts for 1 serving out of 6 using