Ingredients
- 3 tablespoons canola oil
- Salt and pepper to taste
- 4 chicken breasts, skin on and trimmed
- 4 cloves garlic, smashed
- 1 teaspoon rosemary, chopped
- ¼ cup white wine
- ½ cup chicken stock
- 2 tablespoons butter
- 1 tablespoon parsley, chopped
- 1 tablespoon lemon juice
Preparation
• Heat oven to 400 F. Heat a large sauté pan over medium-high heat; add canola oil. Season chicken breasts with salt and pepper on both sides. Once the oil starts to shimmer, add the chicken skin side down in the pan. Press the breasts flat in the pan so the chicken skin is totally touching the pan. Once the chicken skin is golden brown, add in the garlic cloves and place in the oven with the skin side down. Let the chicken roast for about 15 minutes, or until a thermometer reads 160°F. Pull the chicken out of the pan and let rest on a plate.
• Drain off some of the fat from the pan and place over medium-high heat. The garlic should be light golden brown from roasting with the chicken, but feel free to toast it a bit more if it isn’t. Be careful not to burn the garlic or it will become bitter. Add in the rosemary; sauté for 30 seconds.
• Deglaze with the white wine and cook until the almost evaporated. Add the chicken stock and reduce by half. Off the heat, whisk in the butter, parsley and lemon juice. Season with salt and pepper to taste.
• Slice the chicken breast and serve with the sauce on the side.
About this recipe
Chef’s Note: Caldwell Willig from Rivercrest Farms has some of the best chicken around and you can find him at the Mayo Lane Wagon Market in Goshen, Kentucky, on Saturday from 9am to noon. Also, Fred Holden from Holden Farm has elephant garlic that would work perfectly in this recipe and you can find him at the Douglass Loop Farmers’ Market on Saturday.
