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."
Provided by swissms
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- Adjust oven rack to lowest position and heat oven to 450 degrees.
- 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.).
- 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.
Nutrition Facts : Calories 228.2, Fat 16.8, SaturatedFat 7.6, Cholesterol 69.3, Sodium 28354.6, Carbohydrate 3, Fiber 0.2, Sugar 1.8, Protein 16.3
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Ekene Eric Okorie
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are always delicious.
Anas Vf Official
[email protected]I made this recipe for my family and they loved it! The chicken was so tender and the sauce was perfect.
Yafet Abrahte
[email protected]I've made this recipe several times and it's always a hit. I like to serve it with mashed potatoes and green beans.
Riad Nekrouf
[email protected]This recipe is a great way to use up leftover chicken. I made a chicken pot pie with the leftovers and it was delicious.
Kaleb Cornflakes
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The chicken was so juicy and flavorful, and the sauce was amazing.
Komkom Court
[email protected]I've tried this recipe several times and it's always a hit. I like to add a little bit of garlic to the sauce for extra flavor.
Alfred
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are always delicious.
Royal Titan
[email protected]I made this recipe for my family and they loved it! The chicken was so tender and the sauce was perfect.
abir Hossan
[email protected]I've made this recipe several times and it's always a hit. I like to serve it with mashed potatoes and green beans.
Roy van der Ploeg
[email protected]This recipe is a great way to use up leftover chicken. I made a chicken pot pie with the leftovers and it was delicious.
Akosua Serwaa
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The chicken was so juicy and flavorful, and the sauce was amazing.
Anumodu173 Anumodu173
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone raved about the chicken and the sauce.
Mohsin Imran
[email protected]I'm not sure what went wrong, but my chicken didn't turn out as well as I hoped. It was a little dry and the sauce was too thick.
Swopna khadka
[email protected]I tried this recipe last week and it was a disaster! The chicken was dry and overcooked, and the sauce was bland.
Heather Gonzalez Bonner
[email protected]This is my go-to recipe for pan-roasted chicken. It's simple, delicious, and always a crowd-pleaser.
Bumbl3bee
[email protected]I love this recipe! It's so easy to make and the chicken always turns out perfectly.
Anthony omega Nuwakora
[email protected]I've made this recipe several times and it's always a hit! The chicken is always juicy and flavorful, and the sauce is so rich and creamy.
Shivashankar Chaudhary
[email protected]This recipe was easy to follow and the chicken turned out great! The sauce was a little too salty for my taste, but overall it was a good dish.
janet chase
[email protected]I made this dish last night and it was delicious! The chicken was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Ekbal Hossain
[email protected]Wow, this pan-roasted chicken recipe is a keeper! The chicken was juicy and flavorful, and the onion and ale sauce was rich and savory. I served it over mashed potatoes and green beans, and it was a hit with my family. Thanks for sharing this recipe!