One Skillet Chicken
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus overnight dry brining
Cooking time: 40 minutes
Serves 4
- Oil for frying
- 1 tablespoon/20g butter
- 1.4kg/3lb chicken, butterflied (see above)
- 1 onion, peeled and sliced
- 4 cloves garlic, peeled and chopped
- 200g/7ozs. mushrooms, halved
- 1.5 cups/375ml/12.7flozs. white wine (or chicken stock)
- 2 bay leaves
- 2-3 sprigs thyme
- 1/2 cup/125ml/4flozs. cream
- 1 cup peas
- Salt, pepper and sugar to season
- Mashed potato or creamed polenta to serve
Step 1 - Butterfly and prepare the chicken by dry brining the day before (see above). The dry brining isn't strictly necessary but it will result in a better tasting chicken.
Step 2 - Heat the skillet on medium high heat and once it is hot add some oil and swirl to coat the skillet. Place the chicken breast side down onto the skillet and weigh down so that as much of it touches the surface (use tins or anything that will keep it down) and cook for 4-5 minutes until browned. Turn the chicken over and repeat with the other side.
Step 3 - Remove the chicken from the pan and add some oil and butter and sauté the onion for a couple of minutes until starting to get soft. Add the garlic and saute for a minute. Add the mushrooms, white wine, bay leaves and thyme and place the chicken on top of this layer and place the lid on the skillet and simmer on medium heat (not too high, you don't want it to burn) for 20-25 minutes. Check that the chicken is done by pulling apart the leg section, if no blood comes out and it pulls apart easily then it is cooked through.
Step 4 - Add the cream and peas and sauté with the lid off for 2-3 minutes. Season with salt and pepper and a pinch of sugar if needed.