Spring Chicken USA Style
SERVES 2
SERVES 2
Spring Chicken – USA Style!
The main technique in this dish is browning the chicken, skin-side down, in your BergHOFF Eurocast Sauté Pan; sautéing the aromatics, and scraping up the browned bits with a little white wine – that’s a technique you can use all your life!
Add all that goodness into your BergHOFF Eurocast Double Roasting Pan’s Grill Plate Lid, and let the afternoon — and your oven — go about its merry business.
You can do this with a whole organic chicken cut into pieces, but use any combination chicken parts you enjoy. I love thighs and legs, so I’m going with those…
Check the cooking steps below for ingredients … and be sure you have Castelvetrano olives (2 cups) on hand as these really are the best!
Also place the onion rings into the pan.
Pour off the fat you rendered in the sauté pan and wipe out the pan. (No need to clean it!)
Now, preheat your oven to 200⁰C.
6. Whilst your oven comes to temperature, heat your sauté pan on the hob to a medium heat and add 1/4 cup olive oil.
When the olive oil is hot but not smoking, brown, add the following ingredients:
After the garlic is lightly brown and the garlic flavour has infused into the olive oil, add:
Stir and allow to simmer and slightly reduce.
7. Pour the contents of the sauté pan over the chicken and vegetables waiting in your double roaster lid.
8. Add 1 cup of Castelvetrano olives. Bake in your 200⁰C oven until the chicken is cooked through and tender and the juices run clear (about 30 minutes, depending on the size of the chicken pieces you’re using).
After removing from the oven, let cool slightly before garnishing.
9. Before serving, garnish with:
10. Serve directly to your table but remember to use a heat resistant mat as the double roaster lid will be hot!
One last recommendation: take it outside to give your family and friends a feast in the Spring air. There’s nothing better!