- Chicken
- 1 ½ cup kosher salt (or 1/2 cup table salt)
- 3 whole bone-in skin-on chicken breasts, about 1 1/2 lb each breast
- Ground black pepper
- 1 ½ teaspoon vegetable oil
- Garlic-Sherry Sauce
- 7 clove garlic
- 1 ⅛ cup canned low-sodium chicken broth
- ¾ cup dry sherry
- 2 sprig fresh thyme
- ¼ cup unsalted butter, cut into 3 pieces
- salt and pepper to taste
- ½ teaspoon lemon (juice)
ingredients
directions
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. Peel 7 medium garlic cloves and cut crosswise into very thin slices. |
4. 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.) |
5. Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add garlic and cook until 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 lemon juice and discard thyme. Spoon sauce around chicken breasts and serve immediately. |
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Pan-roasted chicken breasts with garlic-sherry sauce. To import, drag image to your MacGourmet recipe box.