Love this recipe. Can't wait to try it. Been some time since I used my cast iron skillet. Love the idea of stove top to oven. Also Chef, since I made your base seasoning in a large container, it has been my absolute favorite go to. It goes on everything. Love your channel. Keep those recipes coming.
Fantastic instructions. Thank you. when i try to cook chicken breasts touching like that, they kinda just get wet in my nonstick pan. would bone on skin on chicken breasts actually sear?
Sounds like you need to get your pan hotter before the chicken goes in. And I avoid thin nonstick pans. They just don’t retain heat well. Get a cast iron or a pan with a heavy and thick bottom.
I usually find something I would do differently but his was the bee's knees. Great cook and excellent results. I can hardly wait to try it. Thanks for this. Thighs are my favorite.
Remind me, what should we use when the recipe calls for wine and we do not want the alcohol? For this it seems to use more chicken broth, but will that alone give the extra substance of taste to the sauce that you achieved with your recipe? As always, great dish. Thanks, Ange.
That looks delicious, and I can’t wait to try it. I like that so many of your recipes are simple enough that the average, everyday, non-professional cook can make food that is restaurant quality. And I’m glad to see that I’m not the only one who will eat those whole, roasted cloves of garlic. A small town near where I live makes a marinade/vinaigrette dressing that’s widely distributed across the country, called Garlic Expressions. If you haven’t tried it, you should! It has whole garlic cloves in it, and when the dressing is all used up, it’s the best part! Marinated asparagus, either grilled, or roasted, or even eaten chilled as a snack or appetizer, is my favorite way to enjoy it. Fresh green beans work as well!
Looks great! I basically do the same just not in the oven and keep them skin side down for 80% for super golden cruuuust! I even start without any oil and a cold pan. THEN PANSAUCE
