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Pan Roasted Chicken w Garlic SherrySauce




Source of Recipe


atk


List of Ingredients




Chicken
1 cup kosher salt (or 1⁄2 cup table salt)
2 whole bone-in, skin-on chicken breasts, about 11⁄2 pounds each, split in half along breast bone and trimmed of rib sections
Ground black pepper
1 teaspoon vegetable oil

Sage-vermouth sauce
1 large shallot, minced (about 4 tablespoons)
3⁄4 cup low-sodium chicken broth
1⁄2 cup dry vermouth
4 medium fresh sage leaves, each leaf torn in half
3 tablespoons unsalted butter, cut into 3 pieces
Salt and ground black pepper



Recipe



1. For the chicken: Dissolve the salt in 2 quarts cold water in a large container or bowl; submerge the chicken in the brine and refrigerate until fully seasoned, about 30 minutes. Rinse the chicken pieces under running water and pat dry with paper towels. Season the chicken with pepper.

2. Adjust an oven rack to the lowest position and heat the oven to 450 degrees.

3. Heat the oil in a heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl the skillet to coat with the oil. Brown the chicken skin-side down until deep golden, about 5 minutes; turn the chicken and brown until golden on the second side, about 3 minutes longer. Turn the chicken skin-side down and place the skillet in the oven. Roast until the juices run clear when the chicken is cut with a paring knife or the thickest part of the breast registers 160 degrees on an instant-read thermometer, 15 to 18 minutes. Transfer the chicken to a platter, and let it rest while making the sauce. (If you're not making the sauce, let the chicken rest 5 minutes before serving.)

4. For the sauce: Using a potholder to protect your hands from the hot skillet handle, pour off most of the fat from the skillet; add the shallot, then set the skillet over medium-high heat and cook, stirring frequently, until the shallot is softened, about 11⁄2 minutes. Add the chicken broth, vermouth, and sage; increase the heat to high and simmer rapidly, scraping the skillet bottom with a wooden spoon to loosen the browned bits, until slightly thickened and reduced to about 3⁄4 cup, about 5 minutes. Pour the accumulated chicken juices into the skillet, reduce the heat to medium, and whisk in the butter 1 piece at a time; season to taste with salt and pepper and discard the sage. Spoon the sauce around the chicken breasts and serve immediately.