Pan-fried Chicken

Pan-fried chicken is a simple but tasty dish that can be made with just a few ingredients. Here’s an Italian version of pan-fried chicken.

Ingredients

• 4 chicken thighs or breasts
• 2 cloves of garlic
• 1 sprig of rosemary
• Salt and pepper to taste (as needed)
• Extra virgin olive oil
• Half a glass of white wine (optional)
• Lemon juice (optional)

Preparation

1. First of all, clean the chicken well by removing any residual feathers and dry it off.
2. Rub the chicken with some salt and pepper, according to your taste.
3. In a large skillet, heat some olive oil and sauté the garlic cloves together with the sprig of rosemary to flavor the oil.
4. Remove the garlic and rosemary and place the chicken thighs in the skillet. Brown the chicken over medium-high heat until it is golden on all sides.
5. At this point, you may deglaze with white wine, letting the alcohol evaporate, or simply cover the skillet and let the chicken cook over medium heat for about 30 minutes. If you’re using breast, cooking time will be less, so check frequently.
6. Halfway through cooking, you can turn the chicken pieces to ensure they cook evenly.
7. Once the chicken is well cooked and the skin is crispy, you can add a little lemon juice to give a touch of freshness.
8. Taste and if necessary adjust the salt and pepper.

Serve the chicken hot, maybe accompanied by a side of roast potatoes or a fresh green salad.

Curiosity

Pan-fried chicken is one of the most classic ways to cook chicken in Italy, especially in the countryside, where it was often cooked in terracotta pans or iron skillets. The secret to a good pan-fried chicken lies in browning the skin well to make it crispy and flavorful.