If I’ve learned anything from more than twenty years in the kitchen, it is that when beginning a new endeavor, nothing will go according to plan. Pan-roasted chicken with a quick pan jus was to be the first submission for the blog when a power surge, the night before, fried the control board of my oven, a necessary item for roasting. Making do with what you have will be one of the themes explored repeatedly here. I usually start the chicken in the pan the way I do here and finish it in a 425°F oven for about 45 minutes or until the internal temperature has reached 165°F. So, with that said, the first humble submission is this recipe for pan-roasted chicken, cooked entirely on the stove-top, with a quick Asian-style barbecue sauce.
Wash and dry the chicken. Using a very sharp knife cleave the breast in two through the mid-line of the chicken. Butterfly the chicken and place on the cutting board skin side up. Cut or snip the knee joint off using the thick part of a french knife or poultry shears. This will eliminate a lot of the sinew that make the drumstick unpleasant to eat.
Heat an oven proof skillet over medium high heat until quite hot (see, this is where you can tell that I originally intended to put the whole thing in the oven once the skin side was browned until my oven died).
In the meantime season both sides of the chicken with salt and pepper. Add the oil to the pan making sure to coat the bottom of the pan with the oil and add the chicken to the pan skin side down. Allow the chicken to cook for about 10 minutes before you try to move it and be prepared to turn the heat down if the oil smokes.
After the ten minutes, turn the chicken with tongs and cover the pan with a domed lid or another pan of the same diameter to make a sort of Dutch oven. Cook the chicken for 15 minutes during which time the natural juices will fill the chamber with steam and aid in the cooking.
To the pan, add all of the remaining ingredients, stir to incorporate and bring to a vigorous boil to reduce by half. This will produce a nicely thickened, tangy sauce enhanced by the rich flavor of the soy. When the sauce is reduced by half, reduce the heat to a simmer. You should pour the juices that accumulated on the plate into the pan; separate the chicken into quarters; and reheat in the sauce. Serve and enjoy with generous amounts of the glaze.