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Preheat the oven to 400°. Season the chicken with salt and pepper. In a large ovenproof skillet, heat the oil until shimmering. Add the chicken skin side down and cook over moderately high heat, turning once, until browned, 7 minutes. Transfer the chicken to a platter skin side up. Pour off all but 2 tablespoons of fat from the skillet.
Bake in the upper third of the oven for 35 minutes, until the chicken is cooked through. Discard the marjoram and season the sauce with salt and pepper. Garnish with the chopped marjoram and serve.
Tip: When cooking a whole roast turkey we recommend wrapping the drumsticks in foil to prevent excessive browning. Check roast skin color after first 30 minutes and tent with foil to control ...
Nestle the chicken in the sauce, skin side up. Transfer the casserole to the oven and braise the chicken for about 50 minutes, until cooked through. 3. Preheat the broiler. Transfer the chicken to a baking sheet, skin side up. Broil on the middle rack of the oven until the skin is golden and crisp, about 4 minutes. 4.
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As the original celebrity chef, Wolfgang Puck knows his way around the kitchen. He's opened restaurants in many cities, but he still cooks for his family. Between salads, seafood and chicken ...
Garlic, lemon and herb roasted chicken. Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). ). Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of ...
Wolfgang Puck at the February 2009 Academy Awards. Modern French Cooking for the American KitchenISBN 978-0395313282 (1980) The Wolfgang Puck Cookbook (1986) Adventures in the Kitchen with Wolfgang Puck (1991) Pizza, Pasta, and More ISBN 978-0517223727 (2000) Live, Love, Eat ISBN 978-0375508912 (2002) Wolfgang Puck Makes it Easy ISBN 978 ...
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