← All recipes
French · Main
Roast Chicken with Fines Herbes Pan Sauce
A heavily salted, trussed chicken roasted hot in a skillet, then a sauce built in the same pan by twice reducing wine and water over the stuck skin and juices, thickened with beurre manié and finished with fines herbes.
- Yield4 servings from one chicken
- Hands-on55 min
- Total2 h 12 min
- Difficulty
Ingredients
Chicken
- 1roasting chicken (1.4–1.8 kg), neck kept, liver removed
- 1 tbspkosher salt
Sauce
- 15 gunsalted butter, softened
- 1 tbspall-purpose flour
- 1 tbspfines herbes (parsley, tarragon, chervil, chives), finely chopped, stems reserved
- 1medium yellow onion, thinly sliced
- 1large carrot, thinly sliced
- 240 mldry white wine
- 480 mlwater, hot, used in two additions
- 2 tspshallot, minced
- 1 tspcanola oil, for the shallot
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.