Chef Michael Lachowicz is the owner of Aboyer, a contemporary French-American restaurant in Winnetka.
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Lachowicz visited ABC7 to share a simple instructions for how to prepare a pan-roasted chicken and spring peas dish. He said it takes only 20 minutes to get the the meal from the cutting board to a plate.
Aboyer's Poulet Roti Bercy
Chicken ingredients:
- 1 whole chicken, cut into 8 pieces
- 2 tablespoons salad or canola oil
- Kosher salt and finely ground white pepper for seasoning
Sauce and garnish ingredients:
- 1/2 cup dry white wine (Chablis or Chardonnay)
- 1 teaspoon minced garlic
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- 2 large shallots, thinly sliced
- 1 cup quartered button mushrooms
- 1/2 cup shucked and blanched spring peas
- 2 cups finished veal, chicken, or your favorite stock
- 2 tablespoons unsalted, soft butter
- Kosher salt and finely-ground white pepper for seasoning
Instructions:
- Slit the legs and thighs to the bone on the bottom side with a very sharp knife.
- Place chicken in a very hot pan over medium high heat, seasoned chicken pieces, skin side down. Cook on skin side until deep golden brown, do not turn the chicken in the pan.
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- Place the entire pan in the oven at 450 degrees and cook for 12 to 14 minutes.
- Remove pan from oven and place cooked chicken, skin side up on a serving platter, tent with foil.
- In the same pan add quartered mushrooms and cook until brown over medium high heat.
- Reduce heat to medium, add shallots and garlic, stir to soften.
- Add white wine and raise heat to high. Reduce wine until almost dry and add stock.
- Bring to a boil and reduce by half. Remove pan from heat.
- Add peas and soft butter to sauce. Add accumulated juices to sauce from chicken platter and stir to combine, adjust seasoning.
- Pour sauce over chicken and serve.
The dish is great served with simple rice pilaf, creamy or rustic mashed potatoes or with a fresh salad.