We’re killing 2 birds with one recipe today!  We’re looking at the technique of pan-roasting, which is a terrific way to prepare chicken and fish, but it works for most meats, too.  Pan-roasting, to put it simply is browning the meat/fish in question in a large oven-proof pan, then sliding the pan into the oven and finishing the cooking there.  And in this case, we’re going to be using the Goddess Herbes de Provence blend from the tarragon post.  I love it when a plan somewhat comes together, don’t you?  Continue reading →