Chicken with Rosemary Garlic Pan Sauce

Step 3: Make the pan sauce

  • Pan sauce components

    • chicken stock
      ~200 g
    • rosemary
      , minced
      5 g
    • garlic
      , minced
      1 clove
    • cooking oil
      a drizzle
    • cornstarch slurry
      as needed
    • black pepper
      to taste
    • lemon juice
      to taste
    • salt
      to taste

Turn the heat down to medium. Add the minced garlic and for 30 seconds.

Pour in the stock and turn the heat to high. Use a spatula to the bottom of the pan.

The liquid should come back up to a rapid . While stirring, the liquid in half, for 2-4 minutes.

  • If using store bought stock, which will not have enough gelatin to thicken, add a splash of the cornstarch slurry (equal parts cornstarch and water) to the pan and stir around until thickened to your liking.

Turn the heat off. Add the fresh cracked black pepper and lemon juice. Taste it! Add salt or other flavorings as needed.

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