Flattie in a Frying Pan
Looking for a quick and easy way to cook a chicken without having to switch on the oven? Spatchcock and pan-fry!
YOU WILL NEED
- 1 fresh chicken
- 1 T (15 ml) Ina Paarman’s Cajun Spice
- 2 T (30 ml) canola oil
- 1 T (15 ml) butter
- 1 x 25 g Ina Paarman’s Liquid Chicken Stock
- ½ cup (125 ml) water
- 1 x 200 ml Ina Paarman’s Sun-dried Tomato Coat & Cook Sauce
- chopped parsley to garnish
Spatchcock the chicken, rub Cajun Spice all over and secure wings and thighs with kebab sticks for easy turning (see pic).
Warm oil and butter in a heavy bottom frying pan. Brown the chicken, start with skin side down first before turning. Dissolve the Liquid Stock in the water, add in on the side of the pan.
Cover the pan with a tight fitting lid. Simmer very slowly for 30 minutes. Pour the Sun-dried Tomato Coat & Cook Sauce over the chicken. Cook open for a final 10 minutes. Remove the sticks. Sprinkle with parsley. Serve with rice or mashed potatoes and a green vegetable or salad.