Juicy pan-seared chicken
by Tavolino
A whole chicken cooked in a pan, made tender and flavorful thanks to a quick marinade with lemon, aromatic herbs, and rosé wine. A great summer alternative to oven roasting.
Ingredients
- Whole chicken 1 kg
- Extra virgin olive oil 2 tbsp
- Organic lemons 2
- Sage to taste
- Rosemary to taste
- Fennel flowers to taste
- Turmeric to taste
- Salt to taste
- Pepper to taste
- Rosé wine 150 ml
- Water to taste
Preparation
- 1
Wash the 1 kg chicken, remove excess fat, and cut down the center to flatten it.
- 2
Heat 2 tbsp of extra virgin olive oil in a large saucepan.
- 3
Place the chicken in the saucepan and pour the juice of 2 lemons over it.
- 4
Season with sage, rosemary, fennel flowers, turmeric, salt, and pepper to taste.
- 5
Turn the chicken a couple of times to coat it evenly with the aromatics.
- 6
Pour 150 ml of rosé wine into the saucepan.
- 7
Cover with a lid and cook over medium heat for 30 minutes.
- 8
Turn the chicken to brown the other side; it will naturally divide into 4 pieces during cooking.
- 9
If necessary, add a little water to taste to keep the sauce from drying out.
- 10
Cook for another 15 minutes without the lid, until the skin is crispy.