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Preheat the oven to 400°F. In a small bowl, combine the mustard, olive oil, garlic, dried thyme, dried rosemary, salt, and pepper. Place the chicken on a sheet pan or in a baking dish. Use a ...
Combine the 2 tablespoons of reserved chicken fat with the flour and add that to the pan. Whisk for a few minutes to cook the flour and strain the gravy into a small saucepan. Season to taste ...
Place the skillet over medium-high heat, whisk the white wine into the pan drippings, and let reduce by half, about 2 minutes. Stir in the lemon juice, then season to taste with salt and pepper ...
Set the potatoes aside. Reduce the oven temperature to 350°. 2. Meanwhile, in a large ovenproof skillet, melt the 3 tablespoons of butter. Season the chicken breast halves with salt and pepper and add to the skillet, skin side down, along with the thyme sprigs. Cook over moderately low heat until the skin is well browned, about 15 minutes.
Season with salt and pepper. In an ovenproof nonstick skillet, heat the oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat until the skin is crisp, 5 minutes. Turn the chicken, transfer the skillet to the oven and roast for 6 minutes, until cooked through; serve with the compote.
1. In a small bowl, combine 3 tablespoons of the thyme with 1 1/2 teaspoons of salt and the garlic, fennel and allspice. Sprinkle the mixture all over the chicken and place in a deep casserole. Cover and refrigerate overnight. 2. Preheat the oven to 275°. Pour the pure olive oil over the chicken and bake for about 2 hours, until tender.
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related to: salt and pepper baked chickenmccormick.com has been visited by 100K+ users in the past month
150 W Sycamore St, Columbus, OH · Directions · (614) 340-7979thecookierookie.com has been visited by 100K+ users in the past month