Pan-Roasted Half Boneless Chicken with Sautéed Escarole

Name: Pan-Roasted Half Boneless Chicken with Sautéed Escarole
Yield: serves 4
Ingredients: Two 3-pound chickens, halved and boned, skin on, or 3 pounds boneless chicken; parts, skin on, preferably free-range; Kosher salt and freshly ground black pepper; 1/4 cup canola oil; 2 heads escarole (about 1 1/2 pounds; see Note, page 106); 1/4 cup extra-virgin olive oil; 4 garlic cloves, minced; 1/4 cup dry white wine, such as Sauvignon Blanc; 2 tablespoons unsalted butter; 1 tablespoon chopped fresh flat-leaf parsley

December 9, 2011

This is one of those dishes where patronizing a local butcher, instead of a chain grocery store, will mean success. To halve and bone a couple of chickens is not an easy task, so leave this to the experts. Be specific with your butcher: request boneless chicken halves, meaning the first joint of the wing is clipped off and the only bone in the bird is the one that attaches the lower part of the wing to the breast, also known as an “airline.” As an alternative, buy boneless chicken parts. There aren’t a lot of ingredients to this dish; it really is all about the quality of chicken and a couple of well-seasoned cast-iron skillets. To get the super crispy skin, it is imperative that the chicken lies flat in the pan. Serve this with Roasted Garlic Mashed Potatoes (page 193) for a perfect Sunday supper.

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