Pan-roasted Chicken Breast With Sage-vermouth Sauce

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup kosher salt or 1/2 cup table salt
• 2 (1 1/2 lb) bone-in skin-on chicken breasts
• ground black pepper
• 1 teaspoon canola oil
• 1 large shallot, minced (about 4 tablespoons)
• 3/4 cup canned chicken broth
• 1/2 cup dry vermouth
• 4 medium fresh sage leaves, each torn in half
• 3 tablespoons unsalted butter, cut into 3 pieces
• salt & fresh ground pepper

Recipe

• 1 for chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes.
• 2 rinse chicken pieces under running water and pat dry with paper towels.
• 3 season with pepper.
• 4 adjust oven rack to lowest position and heat oven to 450°f.
• 5 heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil.
• 6 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.
• 7 turn chicken skin-side down and place in oven.
• 8 roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°f on instant-read thermometer, 15 to 18 minutes.
• 9 transfer chicken to platter, and let rest while making sauce.
• 10 sauce: 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.
• 11 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.
• 12 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.
• 13 spoon sauce around chicken breast and serve immediatly.