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Wednesday, May 2, 2012

Robert Irvine's Pan-fried Chicken with Parsley Pan Jus

I love Robert Irvine...absolutely love him and his show. On a recent show of his, he featured this recipe. As I love a chicken and lemon sauce, I immediately planned to make it. The original recipe as written called for 1/4 cup of lemon juice that absolutely killed the sauce and was just short of inedible. I immediately whipped up a second sauce this way and it was much better and wasn't so overpowering.

I also cut the salt as written for in the original recipe. I am not a fan of the overuse of salt, plus I was concerned with the use of the chicken base which has a high salt content.


1/2 cup all-purpose flour
1/2 tablespoon salt
1/2 tablespoon freshly ground black pepper
6 skin-on chicken thighs
2 tablespoons grapeseed oil
1/2 cup white wine
1/4 cup finely diced yellow onion or shallot
1-2 Tablespoons fresh lemon juice
1 T. Better Than Bouillon chicken base
2 tablespoons jarred minced garlic
2 tablespoons fresh parsley leaves, minced
3 tablespoons butter, room temperature


1) Preheat the oven to 375 degrees F.
2) In a Ziploc bag, blend flour, salt and pepper. Shake chicken and place on rack.

3) Heat grapeseed oil in a non-stick pan. WHEN HOT, place chicken in oil (in batches if needed), and fry on 4-5 minutes each side. Once browned, remove to a 9x13 pan and cook in oven for approximately 15 minutes OR until chicken reaches an internal temperature of 180 degrees.
4) Use wine to deglaze pan and allow to dissipate. Add onions and cook until translucent. Add lemon juice, chicken base, garlic, until warm.
5) Off heat, add parsley leaves and butter stirring until melted.

6) Serve sauce over chicken

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