Pan-Roasted Chicken Breast With Sage-Vermouth Sauce
- Chicken
- 1 cup kosher salt or 1/2 cup table salt
- 2 (1 1/2 lb) bone-in skin-on chicken breasts
- ground black pepper
- 1 teaspoon canola oil
- Sage-Vermouth Sauce
- 1 large shallot, minced (about 4 tablespoons)
- 3/4 cup canned chicken broth
- 1/2 cup dry vermouth
- 4 medium fresh sage leaves, each torn in half
- 3 tablespoons unsalted butter, cut into 3 pieces
- salt & fresh ground pepper
- For chicken, dissolve salt in 2 quarts cold tap water in a large 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 with pepper.
- Adjust oven rack to lowest position and heat oven to 450u0b0F.
- Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining 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.
- Turn chicken skin-side down and place in oven.
- Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160u0b0F on instant-read thermometer, 15 to 18 minutes.
- Transfer chicken to platter, and let rest while making sauce.
- SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
- Add chicken broth, vermouth, and sage; 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 discard sage.
- Spoon sauce around chicken breast and serve immediatly.
chicken, kosher salt, chicken breasts, ground black pepper, canola oil, sauce, shallot, chicken broth, sage, unsalted butter, salt
Taken from www.food.com/recipe/pan-roasted-chicken-breast-with-sage-vermouth-sauce-61927 (may not work)