Description
A quick and flavorful skillet-roasted chicken dish combined with vibrant spring vegetables and a rich rosé wine sauce. This recipe delivers perfectly crispy skin and a medley of sautéed vegetables in under an hour, making it an ideal meal for a weeknight or special occasion.
Ingredients
Units
Scale
For the Chicken:
- 4 (10-ounce) skin-on airline chicken breasts
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the Vegetables:
- 6 small carrots, sliced diagonally into 1-inch pieces (about 1 1/2 cups)
- 8 ounces fresh oyster mushrooms, halved
- 6 small hakurei turnips or radishes, trimmed and quartered (about 1 cup)
- 2 spring onions, or 4 scallions, cut into 2-inch pieces (about 1 cup)
- 3 tablespoons unsalted butter, cut into pieces, divided
- 6 rosemary and thyme sprigs, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Sauce:
- 1/4 cup (2 ounces) rosé wine
- 1/2 cup unsalted chicken stock
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Prepare the Chicken: Preheat oven to 425°F. Season the chicken evenly with 1 1/4 teaspoons of kosher salt and 1/2 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a 12-inch ovenproof skillet over medium heat. Add the chicken, skin side down, and cook until the skin is golden brown and crispy, about 15 to 18 minutes. Remove the chicken from the skillet and set aside on a plate. Reserve the drippings in the skillet.
- Sauté the Vegetables: Increase the heat to high. To the same skillet, add the carrots, mushrooms, turnips, 1 tablespoon of butter, 3 herb sprigs, 1/4 teaspoon of remaining salt, and 1/4 teaspoon of black pepper. Stir to combine and cook, stirring occasionally, until the vegetables are lightly browned (approximately 6 minutes). Add the onions and place the chicken back into the skillet, skin side up.
- Roast in the Oven: Transfer the skillet to the preheated oven and roast until a thermometer inserted into the thickest part of the chicken reaches 160°F, about 18 to 20 minutes. Using a slotted spoon, divide the chicken and vegetables among 4 plates, leaving the drippings in the skillet.
- Prepare the Sauce: Place the skillet with the drippings back on high heat. Add the rosé wine and the remaining 3 herb sprigs. Cook undisturbed for 2 minutes to deglaze the pan. Add the chicken stock and bring the mixture to a simmer, reducing the liquid by one-third, about 2 to 3 minutes. Stir in the parsley and the remaining 2 tablespoons of butter. Season the sauce with salt, to taste.
- Serve: Pour the prepared sauce over the chicken and vegetables. Serve warm.
Notes
- For extra crispy chicken skin, ensure the chicken is at room temperature before cooking.
- Feel free to substitute rosé wine with white wine or chicken broth if preferred.
- This dish pairs well with a side of freshly baked bread or rice to soak up the flavorful sauce.
- If oyster mushrooms are unavailable, you can substitute with button or cremini mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 120 mg
