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Roberts Restaurant Chicken

Pan-seared chicken in clarified butter with a lemon-bouillon pan sauce

Section
Main Dishes — Chicken
Temp
400°F
Time
~30 min

Ingredients

  • 1 whole chicken, cut into 8 pieces
  • Salt and pepper
  • Flour (for dredging)
  • Paprika
  • Clarified butter (for sautéing)
  • Whole bay leaves
  • For Sauce:
  • 4 Tbsp butter (reserved from pan)
  • 1 Tbsp heaping flour
  • 1 cup milk (for thick sauce)
  • ½ tsp lemon juice
  • 1 chicken bouillon cube

Directions

  1. Cut chicken into 8 pieces. Salt and pepper both sides.
  2. Flour all sides, then coat with paprika on all sides.
  3. Sauté in clarified butter on high flame until skin sides are light brown.
  4. Add whole bay leaves to the fry pan before baking.
  5. Bake at 400°F in the fry pan for about 30 minutes.
  6. Take chicken out of pan and keep in another dish.
  7. For the sauce: Reserve 4 tablespoons butter from the pan. Add 1 heaping tablespoon of flour and make a roux over a hot flame.
  8. Add lemon juice. Mix and add 1 cup milk to make a thick sauce.
  9. Crush a chicken bouillon cube and mix into sauce until dissolved.
  10. Strain sauce and serve over chicken.
Tip: Clarified butter has a higher smoke point and gives the chicken beautiful browning without burning.