Pan-Roasted Chicken Breasts with a sweet-tart red wine sauce.Posted: November 4, 2008
I have been wanting to make this recipe for a long time from Americastestkitchen.com 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|
|3||tablespoons unsalted butter , cut into 3 pieces|
|Table salt and ground black pepper|
- 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. 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. 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.