Pan Roasted Chicken Au Jus Recipes

ROAST CHICKEN AU JUS

Steps:

• Preheat oven to 425 degrees.
• Arrange chicken in broiler pan.
• Combine mix and olive oil; brush chicken liberally with mix.
• Bake for 40 minutes, basting every 10 minutes or so.
• Remove chicken from pan and place in serving tray.
• Add hot water to sauce and stir. Make sure you scrape the brown bits from the bottom of the pan.
• Pour over chicken and serve with rice.

PAN ROASTED CHICKEN AU JUS

Steps:

• In 12-inc nonstick skillet, melt 1 tbsp butter over medium-high heat, and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.
• Remove and keep warm.
• In same skillet, bring shallots, garlic and vinegar to a boil over high heat and cook 2 minutes.
• Add broth and return to a boil.
• Reduce heat to medium and cook, stirring occasionally,8 inutes or until liquid is reduced to 1 cup.
• Remove from heat.
• Stir in remaining 2 tbsp butter.
• Meanwhile, in small bowl, combine olives with parsley;set aside.
• Serve chicken over couscous, then top with sauce and olive mixture.

ROASTED CHICKEN JUS

Steps:

• Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.
• Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle - this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.