Back To Top

Blog

ONE PAN CHICKEN WITH SPRING VEGETABLES

.

Looking for Christmas dinner ideas?

Why not add a delicious, and quick and easy to make, One Pan Chicken dish to your Christmas menu.

Make this with ease in your SCANPAN TECHNIQ SKILLET.

One Pan Chicken with Spring Vegetables

This recipe serves 2.

INGREDIENTS

– 2 tablespoons extra virgin olive oil
– 4 small chicken thighs, about 1 ½ pounds
– ½ pound pee wee potatoes, rinsed and dried 
– 1 medium leek, root trimmed and dark green parts removed
– 5 spring carrots carrots, tops removed
– 6 small radishes, ends trimmed
– ¼ cup dry white wine 
– ½ cup low-sodium chicken stock
– ½ cup English peas, shelled
– 4 tablespoons butter
– 1 tablespoon chopped mint  
– 1 tablespoon chopped dill
– Salt and pepper, to taste

.

PROCESS

1. Preheat the oven to 260°c

2. Heat the olive oil in an oven-safe Scanpan Techniq non-stick skillet over medium high heat.

3. Season the chicken thighs generously with salt and pepper. When the oil is hot, place the chicken thighs, skin-side down, into the pan.

4. Cook for 7 minutes, or until golden brown, then flip. Allow the chicken to cook for an additional 7 minutes while you prepare the vegetables.

5. To prepare the vegetables, cut all of the potatoes in half. Split the leek down the centre lengthwise and then cut each half into 4 equal pieces. Slice the carrots on the diagonal into pieces. Cut all of the radishes in half.

6. Add all of the vegetables into the skillet nestling them around the chicken thighs.

7. Pour ¼ cup of white wine into the pan around the chicken being sure not to wet the crispy skin, and let reduce for a minute. Add in the chicken stock using the same method and let the liquids begin to come to a boil.
8. Place the whole skillet into the preheated oven and allow to cook for 12-15 minutes, until the chicken thighs are cooked through.

9. Carefully remove the skillet from the oven and place on a heat-proof surface. Remove the chicken thighs and vegetables to a platter.

10. Place the skillet back onto a medium heat and stir in the shelled English peas, cooking for a minute. Remove from the heat and whisk in the 4 tablespoons of butter. Season the sauce with salt and pepper to taste.

11. Pour the sauce with the peas over the chicken and vegetables.

12. Garnish with the chopped herbs and serve.

SCANPAN TECHNIQ SKILLET

.

We joined forces with a number of professional chefs. Together we delved into the preparation methods and work processes of the professional kitchen and challenged the shapes, angles and sizes of traditional cookware. The result is the TechnIQ range – optimised in all aspects to give you the best culinary results. The SCANPAN TECHNIQ SKILLET is far from a conventional frying pan. The low, slanted sides give plenty of space to turn your food, which is a great advantage for fish and other delicate ingredients in particular Furthermore, the flared sides help food slide out easily from the pan, and also help produce a nice sear since the pan quickly leads away steam, and the pan stays dry. The extra-long handle is well balanced, so it makes it easy to keep the pan in motion while stirring, for instance to get the eggs to curdle, and the pan has a nice weight for tapping to help get the omelette out. The pan is ovensafe up to 260°C.

.