Thursday, October 16, 2014

Pan Seared Chicken

Pan Seared Chicken 

On a regular day I prefer having fish or chicken which is either steamed, boiled, poached or grilled . And I love grills but here in our temporary house in Bombay we have no oven which I personally feel is just sad but then again a girl needs to eat.

I was dillydallying when a lovely person whose food posts I admire posted this delightful picture of pan seared chicken legs. I immediately knew what I was having for lunch. The idea was enough and I didn't need a recipe to follow. Its pan seared and I suggest using a non-stick pan.

I am sharing my recipe but you can always alter the flavours as per your taste :-

Serves 2

2 chicken leg + thigh without the skin
4 tbsp finely chopped leek leaves
Spray of olive oil
1 tsp fresh thyme leaves

For the marinate :-

1 tsp whole black pepper
1 tbsp Worcestershire sauce or any other vinegar
1 fat clove of garlic
1 tbsp olive oil
Salt as per taste

Make a smooth paste of the ingredients for the marinate and make gashes on the chicken and marinate and leave aside for 1 hour.

Lightly spray a non-stick pan with olive oil and add the finely chopped leek and add the thyme and palce the chicken and seal its juices on high heat for 2 minutes on either side and then cover, lower heat to minimum and cook for 3 to 4 minutes on both sides, till its thoroughly cooked. Remove cover and cook for a few seconds on high heat so that it becomes dry and then let it rest for 1 minute and  serve it with your favourite side dish. I served mine with some crisp salad.


  1. Yum, yum, yum! I used to make them at least twice a week back during my MBA days. Your recipe made me a little nostalgic.