PAN-ROASTED CHICKEN BREASTS WITH ONION AND ALE SAUCE

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Pan-Roasted Chicken Breasts With Onion and Ale Sauce image

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

1 bay leaf
1 teaspoon light brown sugar
1 cup kosher salt (or 1/2 cup table salt)
4 chicken breast halves, bone-in and skin-on about 3/4 pounds each
ground black pepper
1 teaspoon vegetable oil
1/2 medium onion, sliced very thin
3/4 cup low sodium chicken broth
1/2 cup brown ale
1 sprig fresh thyme
3 tablespoons unsalted butter, cut into 3 pieces
table salt
ground black pepper
1/2 teaspoon cider vinegar

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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