{{ :recipes:pan-roasted_chicken_breasts_with_sage-vermouth_sauce.jpg?direct&200|}} ====== Pan-Roasted Chicken Breasts w/Sage-Vermouth Sauce ====== /* Description */ **Why this recipe works:** To develop a bone-in chicken breast recipe that would produce moist, tender, and crisp-skinned breasts, we turned to pan-roasting, a restaurant technique in which food is browned in a skillet on the stovetop and then slid, skillet and all, into a hot oven to finish cooking. We brined the breasts first for moist and better-seasoned chicken. After cooking the chicken at 450 degrees for crisp skin, we used the caramelized drippings, or fond, left in the pan to make a quick and flavorful sauce for our bone-in chicken breast recipe. {(rater>id=100|name=recipes:pan-roasted_chicken_breasts_with_sage-vermouth_sauce|type=rate|headline=off)} |**Preheat:** 450°|**Yield:** 4 servings|| |**Prep:** 0:00|**Wait:** 0:30|**Cook:** 0:20| ====== Ingredients ====== **Chicken** * 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 illustration * Ground black pepper * 1 teaspoon vegetable oil **Sage-Vermouth Sauce** * 1 large shallot , minced * 3/4 cup low-sodium chicken broth * 1/2 cup dry vermouth * 4 fresh sage leaves , each leaf torn in half * 3 tablespoons unsalted butter , cut into 3 pieces * Table salt and ground black pepper ====== Directions ====== - 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 shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes. Add chicken broth, vermouth, and sage; 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 sage. Spoon sauce around chicken breasts and serve immediately. ====== Notes ====== * We prefer to split whole chicken breasts ourselves because store-bought split chicken breasts are often sloppily butchered. However, if you prefer to purchase split chicken breasts, try to choose 10- to 12-ounce pieces 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. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes MainDish/Poultry AmericasTestKitchen/CooksIllustrated }} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Beverage Beverage/Cocktail Beverage/Liquor-Mixer Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Brines-Marinades-Rubs Breakfast Casserole Canning-Freezing Condiment Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Grilling-BBQ/BBQSauce Holiday Kid-Friendly MainDish MainDish/Beef MainDish/Poultry AmericasTestKitchen/CooksIllustrated MainDish/Pork MainDish/Seafood Pasta-Rice Pizza Roast Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Seasoning Side SlowCooker Snack Soup Stew-Braise Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/Belgian European/Czech European/Dutch European/English European/French European/German European/Greek European/Polish European/Irish European/Italian European/Portuguese European/Russian European/Scandinavian European/Spanish European/Swiss Latin Latin/Brazilian Latin/Mexican MiddleEastern MiddleEastern/Ethiopian MiddleEastern/Jewish MiddleEastern/Lebanese ---Recipe Sources--- 365Recipes 365Recipes/Grilling 365Recipes/Chicken 365Recipes/Pasta AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BetterHomesGarden BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet Jennivines MilkStreet HDawson LMaidment TMaidment AMarcos DMarcos JMarcos KMarcos JPhalen DPendergast ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~