Pan roasted 1/2 poulet rouge chicken

"I love this dish because it is simple and classic. Michael uses the best quality ingredients, which makes the dish really amazing. The flavors are what make a pan-roasted Poulet Rouge good: savory, tender chicken with a crispy and slightly peppery skin. He also uses parsley and capers to add more color to the dish. The capers definitely add a sharp vinegar flavor that you don't expect but are happy to find."