Pan-Roasted Chicken Breasts with a sweet-tart red wine sauce.

I have been wanting to make this recipe for a long time from and I wasnt disappointed. On the website they offer several recipes of the pan roasted chicken with different sauces and I thought the sweet-tart red wine sauce sounded great and it was. We loved it!



1 cup kosher salt (or 1/2 cup table salt)
2 whole bone-in, skin-on chicken breasts about 1 1/2 pounds each, prepared according to illustrations
  Ground black pepper
1 teaspoon vegetable oil
Sweet-Tart Red Wine Sauce
1 large shallot , minced (about 4 tablespoons)
3/4 cup low-sodium chicken broth
1/4 cup red wine vinegar
1/4 cup red wine
1 tablespoon granulated sugar
1/4 teaspoon ground black pepper
1 bay leaf
3 tablespoons unsalted butter , cut into 3 pieces
  Table salt and ground black pepper


  1. 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. 2. Adjust oven rack to lowest position and heat oven to 450 degrees.
  3. 3. 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. 4. 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, sugar, 1/4 teaspoon ground black pepper, red wine, red wine vinegar, and bay; 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 bay. Spoon sauce around chicken breasts and serve immediately.

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