Pan roasting has become one of my favorite way to prepare chicken. One of the tips I learned early on was that when you transfer the chicken from the stove top to the oven, make sure the chicken is skin side down - this will help keep the thickest part of the chicken juicy.. Not only that, but it makes the skin crispy. I know its not the healthiest thing to eat but I looooove crispy chicken skin.
gotta enjoy the little things, right?
Oh, and if you decide to try this, don't you DARE get rid of the brown bits that are left in the pan when you remove the chicken - this is the heart and soul of an amazing pan sauce. With a little bit of chicken stock, butter, garlic, onions and herbs, you will have a great addition to your meal.
The side kick tonight was black garlic smashed (not mashed) potatoes. I had never used black garlic before. To be completely honest, I hadn't even seen or come in contact with it until about 2 weeks ago. I have to say that its delicious - it has a much sweeter and milder flavor than regular garlic, and it also has a much softer texture. I decided to go with a smashed potato because they have a bit more texture. As much as I love the smooth consistency of mashed potatoes, I also love the chunks of potato sticking to my fork with smashed potatoes. With a bit of sour cream (prevents dry potatoes), just a liiiiiiiiittle bit of heavy cream, toasted black garlic, ample salt and pepper, the dish was done.
And here is the end result...