Skip to content
Close (esc)

Hello, 2024

HAPPY HOUR | Tuesday-Friday 4-6pm

Junior Chef Summer Camp is SOLD OUT, but join our wait list

Book Your Experience Today!
Pan Roasted Chicken

Pan Roasted Chicken

2 each Whole Bone-In Chicken Legs (Individual Thighs and Drums Work Too)*
2-3 Large Russet Potatoes
1 cup Heavy Cream
4 Tbsp Butter
2 cloves Garlic
1 sprig Rosemary
1 Whole Lemon
1 cup Dry White Wine
1 cup Chicken Stock
2 Tbsp Butter
1/4 bunch Parsley
Olive Oil As Needed
Salt & Pepper To Taste
Optional Ingredients: Asparagus, Spinach, Broccoli, or Brussel Sprouts!

*Let your chicken sit on a plate uncovered in the fridge for 4-6 hours to allow the skin to dry out a little bit.

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Shopping Cart

Announce discount codes, free shipping etc