Crispy chicken w/ pan sauce

posted by harlie in food

A wonderfully simple chicken recipe I caught on while watching America’s Test Kitchen. Had to write it down so I could refer to it anytime. I tried a variation on this technique the other day when I made Arroz con Pollo. The chicken turned out perfectly.

Crispy chicken & pan sauce

 
Chicken
3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
1 tablespoon vegetable oil
1 – 1 1/4 cups low-sodium chicken broth

Lemon-Herb Sauce
1 teaspoon vegetable oil
1 medium shallot , minced (about 3 tablespoons)
1 teaspoon unbleached all-purpose flour
1 tablespoon lemon juice (optional)
1 1/2 tablespoons minced fresh parsley leaves
1 1/2 tablespoons minced fresh chives
1 tablespoon cold unsalted butter

FOR THE CHICKEN: Pat chicken dry and season with salt and pepper. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken pieces skin-side down and cook without moving until golden brown, 5 to 8 minutes.

Using tongs, flip chicken pieces skin-side up. Reduce heat to medium-low, add 3/4 cup broth to skillet, cover, and cook until instant-read thermometer inserted into thickest part of chicken registers 155°F for breasts and 170°F for legs and thighs, 10 to 16 minutes (smaller pieces may cook faster than larger pieces). Transfer chicken to plate, skin-side up.

Pour off liquid from skillet into 2-cup measuring cup and reserve. Using tongs, wipe skillet with paper towels. Add remaining teaspoon oil to skillet and heat over medium-high heat until oil is shimmering. Return chicken pieces skin-side down and cook undisturbed until skin is deep golden brown and crisp and it reaches 160°F for breasts and 175°F for legs and thighs, 4 to 7 minutes. Transfer to serving platter and tent loosely with foil. Using spoon, skim fat from reserved cooking liquid and add enough broth to measure 3/4 cup.

FOR THE SAUCE: Wipe out skillet and heat 1 tsp. oil. Add shallot and cook, stirring frequently, until softened, about 1 minute. Add flour and cook, stirring constantly, 30 seconds. Increase heat to medium-high, add reserved cooking liquid, and bring to simmer, scraping skillet bottom with wooden spoon to loosen browned bits. Simmer rapidly until reduced to 1/2 cup, 2 to 3 minutes. Stir in any accumulated juices from resting chicken; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, parsley, chives, and butter; season with salt and pepper. Pour sauce around chicken and serve immediately.

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