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

Close (esc)

help support us

Buy a gift card to use towards a future class or at our wine & cocktail bar. This will help keep us open when this public health crisis is over. Use PROMOCODE: LETSCREATE15 for 15% OFF orders of $50 or more.

READ MORE

Age checker

By clicking this, you are older than 18 years old

Search

Shopping Cart

Your cart is currently empty.
Shop now