Pan-roasted Chicken With Vinegar-tarragon Sauce

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 teaspoon cornstarch
• 1 cup chicken broth
• 1/2 cup cider vinegar
• 2 teaspoons honey
• 3 lbs chicken (bone in, trimmed)
• salt and pepper
• 2 teaspoons vegetable oil
• 1 shallot, minced
• 4 garlic cloves, crushed and peeled
• 1 tablespoon unsalted butter
• 1 tablespoon tarragon, chopped

Recipe

• 1 adjust oven rack to upper-middle position and heat oven to 450 degrees. dissolve cornstarch in chicken broth. whisk in vinegar, honey and set aside.
• 2 pat chicken dry with paper towels and season with salt and pepper. heat oil in 12" skillet over medium-high heat until just smoking. cook chicken skin side down until well browned, about 6-8 minutes. transfer to plate, skin side up.
• 3 pour off all but 1 t fat from skillet and return to medium-high heat. add shallot and garlic and cook until fragrant, about 30 seconds. whisk broth mixture and add to skillet, scraping up any browned bits. bring to a boil and return chicken to skillet skin side up, along with accumulated juices. move skillet to oven and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 10-15 minutes.
• 4 transfer chicken to serving platter, tent loosely with foil and let rest while preparing sauce. return skillet to medium-high heat (skillet handle will be hot) bring to boil and cook until sauce is slightly thickened 5-7 minutes. off heat, whisk butter, tarragon and any accumulated juices from platter into sauce. season with salt and pepper to taste. spoon sauce over chicken and serve.