Friday, February 13, 2009

Pan-Roasted Chicken with Garlic Sherry Sauce

If you've never tried to method of browning a skin-on chicken breast, then cooking it in the oven, I HIGHLY suggest it! I used that method with Chicken with Forty Cloves of Garlic and it always turns out sublime. Removing the chicken from the pan before making the sauce keeps the skin crispy. I told my husband after eating this my favorite food is now "crispy chicken skin." Gross and LOL!





I bought split, bone-in chicken breasts for this recipe. My husband actually dislikes eating chicken off the bone, and it was a compliment that his was picked clean! If you like a less-sweet tasting sauce, I'd recommend white wine instead of the sherry, which would also be excellent.

I'd highly recommend getting a spatter cover. This spattered a lot between the stovetop and the oven.

Pan-Roasted Chicken with Garlic Sherry Sauce

Source: Cook's Illustrated

1 cup kosher salt (or 1/2 cup table salt)
2 whole bone-in, skin-on chicken breasts about 1 1/2 pounds each
Ground black pepper
1 teaspoon vegetable oil
Garlic Sherry Sauce
7 medium cloves garlic , peeled and cut crosswise into very thin slices (about 3 tablespoons)
3/4 cup low-sodium chicken broth
1/2 cup dry sherry
2 sprigs fresh thyme
3 tablespoons unsalted butter , cut into 3 pieces
Table salt and ground black pepper
1/2 teaspoon lemon juice

Instructions
1. Dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season chicken with pepper.
2. Adjust oven rack to lowest position and heat oven to 450 degrees.
3. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.
4. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.)

5. Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add garlic, then set skillet over medium-high heat and cook, stirring frequently, until garlic is light brown, about 1 1/2 minutes. Add chicken broth, sherry, and thyme; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and add lemon juice. Spoon sauce around chicken breasts and serve immediately.

3 comments:

FJ said...

Looks yummy. I'm going to try this sometime.

bakingblonde said...

Just found your blog and am printing this recipe. It sounds perfect for tomorrow night's dinner! Thanks.

10yearstogether said...

That's a lotta garlic!