This is from the America’s test Kitchen Family Cookbook on p. 314. Enjoy! Emily
Skillet-Roasted Tarragon Chicken
If you have an oven-proof skillet, you can omit the baking dish and put the skillet right into the oven. Be careful of the hot handle when removing the skillet and set the chicken aside on a plate to rest while making the pan sauce in step 4.
Chicken
4 bone-in, skin-on split chicken breasts (10-12 oz. each)
Salt & pepper
1 teaspoon vegetable oil
White Wine Sauce
2 teaspoon vegetable oil
Salt
1 shallot, minced
¾ cup low-sodium chicken broth
½ cup white wine or vermouth
3 tablespoons unsalted butter, cut into 3 pieces and chilled
2 teaspoons minced fresh tarragon or 1 teaspoon dried Pepper
1. For the chicken: Adjust an oven rack to the lowest position, place a 9X13 inch baking dish on the rack, and heat the oven to 450 degrees.
2. Pat the chicken dry with paper towels, then season with salt and pepper. Heat the oil in a 12-inch skillet over high heat until just smoking. Add the chicken, skin-side down, and cook until golden brown on both sides, about 10 minutes.
3. Transfer the chicken to the baking dish in the oven, skin-side up. (Do not wash the skillet.) Bake until the chicken is cooked through and registers 160 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from the oven, cover with foil, and let rest while making the sauce.
4. For the sauce: While the chicken rests, add the oil to the skillet and return to medium-high heat until simmering. Add the shallot and ¼ teaspoon salt and cook until softened, about 2 minutes. Stir in the broth and wine, scraping up any browned bits, and simmer t\until reduced and slightly syrupy; about 8 minutes.
5. Stir in any accumulated chicken juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the tarragon and season with salt and pepper to taste. Spoon the sauce over the chicken before serving.
Skillet-Roasted Tarragon Chicken
If you have an oven-proof skillet, you can omit the baking dish and put the skillet right into the oven. Be careful of the hot handle when removing the skillet and set the chicken aside on a plate to rest while making the pan sauce in step 4.
Chicken
4 bone-in, skin-on split chicken breasts (10-12 oz. each)
Salt & pepper
1 teaspoon vegetable oil
White Wine Sauce
2 teaspoon vegetable oil
Salt
1 shallot, minced
¾ cup low-sodium chicken broth
½ cup white wine or vermouth
3 tablespoons unsalted butter, cut into 3 pieces and chilled
2 teaspoons minced fresh tarragon or 1 teaspoon dried Pepper
1. For the chicken: Adjust an oven rack to the lowest position, place a 9X13 inch baking dish on the rack, and heat the oven to 450 degrees.
2. Pat the chicken dry with paper towels, then season with salt and pepper. Heat the oil in a 12-inch skillet over high heat until just smoking. Add the chicken, skin-side down, and cook until golden brown on both sides, about 10 minutes.
3. Transfer the chicken to the baking dish in the oven, skin-side up. (Do not wash the skillet.) Bake until the chicken is cooked through and registers 160 degrees on an instant-read thermometer, 15 to 20 minutes. Remove from the oven, cover with foil, and let rest while making the sauce.
4. For the sauce: While the chicken rests, add the oil to the skillet and return to medium-high heat until simmering. Add the shallot and ¼ teaspoon salt and cook until softened, about 2 minutes. Stir in the broth and wine, scraping up any browned bits, and simmer t\until reduced and slightly syrupy; about 8 minutes.
5. Stir in any accumulated chicken juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the tarragon and season with salt and pepper to taste. Spoon the sauce over the chicken before serving.
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