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Chicken with Rosé Sauce

July 1, 2015
by Erin B
  • 8 Chicken legs, bone in, skin on
  • Salt
  • Black Pepper
  • 2 Tablespoons Butter
  • 2 Teaspoon Garlic, minced
  • 1 can reduced sodium chicken broth
  • 1 cup whipping cream
  • ½ cup julienned sun dried tomatoes in olive oil, drained
  • ¼ cup freshly grated Parmesan
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon cornstarch
  • red pepper flakes for garnish
1.Preheat oven to 400F Using two #9 cast iron skillets, melt a pat of butter in each over medium. In this recipe, I’m using my twin McClary #9 Drip Top Spiders.
2.IMG_0675Place four chicken legs in each pan. If you are lucky, you will have four rights and four left and can use a pin-wheel pattern. If you are very lucky, they will all be the same leg and both pans can spiral the same direction. If you aren’t that lucky, just do your best or consider piecing the chicken into drumsticks and thighs.
3.Salt and pepper the chicken, brown for 3 minutes.
4.IMG_0680While the chicken is browning, Blend together remaining ingredients.
5.IMG_0681Flip chicken, brown other side for 3 minutes. You may need to flip chicken, skin side down and brown for another minute or two. you want the skin perfect and crispy.
6.IMG_0682Turn off range. Drain fat from pans.
Turn chicken skin side up.
7.IMG_0683Divide sauce between the two pans.
Put pans in the oven and bake until chicken is done – about 30 minutes, or as needed for the chicken to reach 175F all the way through.IMG_0686
9.IMG_0688Serve with Salad and garlic bread.
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