Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine.Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan. Add the garlic slices and sauté for another 30 seconds. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add another tablespoon of oil to the pan along with the diced onion.Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Add a tablespoon of olive oil to the pan.Remove the bacon from the pan using a slotted spoon. Cook until over medium heat until the bacon is crisp.
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