Ingredients
-
-
1
-
1
-
1
-
4
-
-
1
-
-
1/2
-
3/4
-
1/2
-
1
-
3
-
-
Directions
Pan-Roasted Chicken Breasts With Onion and Ale Sauce, Cook’s Illustrated Try to choose 10- to 12-ounce split chicken breasts with skin intact If split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the skillet if they are done ahead Brown ale gives this sauce a nutty, toasty, bittersweet flavor Newcastle Brown Ale and Samuel Smith Nut Brown Ale are good choices , What a great recipe Restaurant quality, to be sure I will make this again and again Thanks, swissms, for another keeper!
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Steps
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1
Done
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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
Done
|
Adjust Oven Rack to Lowest Position and Heat Oven to 450 Degrees. |
|
3
Done
|
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. 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.). |
|
4
Done
|
Using Potholder to Protect Hands from Hot Skillet Handle, Pour Off Most of Fat from Skillet; Add Onion, Then Set Skillet Over Medium-High Heat and Cook, Stirring Frequently, Until Onion Is Softened, About 3 Minutes. Add Chicken Broth, Bay, Brown Sugar,Brown Ale, 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, Add 1/2 Teaspoon Cider Vinegar and Discard Bay. Spoon Sauce Around Chicken Breasts and Serve Immediately. |
