Pan Roasted Chicken

1. 1

   Cut the chicken into 10 pieces, marinate in brine from Ad Hoc at Home for 12 hrs -- no longer. Wash chicken and place on plate in refrigerator until ready to cook.

2. 2

   Preheat oven to 475. Put 2 skillets on the stove.

3. 3

   In a small bowl blend a 2 parts kosher salt to 1 part Spanish Paprika.

4. 4

   Pat the skin side of the dark meat dry and sprinkle with the Paprika/Salt mixture. Grind some fresh pepper over the chicken.

5. 5

   Heat one of the skillets on high and add olive oil -- be sure to use enough or the skin will stick. Place the dark meat in the pan skin side down and cook for a minute. Lower the heat and cook for 12 mins. Dry the white meat, and sprinkle with the Salt/Paprika mix. Add some fresh ground pepper. 4 mins after the dark meat goes into the skillet, add the white meat to the other pan. Cook on high for a minute and then lower the heat. Cook for about 8 mins skin side down. When chicken reaches about 100u00b0 flip it over and cook the other side for a minute. Arrange all pieces of the chicken skin side down in one of the pans, and put it in the oven. Cook for 12 mins. Check temperature it should be about 140u00b0. Flip chicken over so it's skin side up and cook until it's about 165-170u00b0. Remove from skillet and let rest 5 mins. Sprinkle some Maldon or Grey Salt over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.