Brining the chicken is optional but highly recommended. If you opt not to brine, use a kosher chicken if one is available (kosher chickens are salted during processing and have the moistness and flavor of brined chickens). This recipe requires a 12-inch ovenproof skillet. The handle will be blisteringly hot after being in the oven, so be sure to use a potholder or oven mitt to remove the skillet from the oven and when handling the skillet as you make the sauce. Dry white wine may be substituted for the vermouth.
1. Dissolve salt in 2 1/2 quarts cold tap water in large container or bowl; submerge chicken pieces 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.
2. Adjust oven rack to lowest position and heat oven to 450 degrees.
3. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke, about 3 minutes; swirl skillet to coat evenly with oil. Brown chicken pieces skin-side down until deep golden, about 5 minutes; turn chicken pieces, and brown until golden on second side, about 4 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 about 160 degrees on instant-read thermometer and thickest part of thighs and drumsticks registers about 175 degrees, about 10 minutes longer. Using potholder or oven mitt to protect hands from hot skillet handle, remove pan from oven. Transfer chicken skin-side up to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.)
4. Still using potholder or oven mitt, pour off most of fat from skillet, add shallot, then set skillet over medium-high heat; cook, stirring frequently, until shallot softens, about 1 ½ minutes. Add chicken broth, vermouth, and thyme; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits. Simmer until slightly thickened and reduced to about 2/3 cup, about 6 minutes. Pour accumulated chicken juices into skillet, discard thyme, and whisk in butter one piece at a time. Season sauce to taste with salt and pepper. Return chicken pieces skin-side up to skillet; simmer to heat through, about 1 minute. Serve immediate
For Sherry Rosemary Sauce substitute sherry for vermouth and 2 sprigs rosemary for thyme.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (79g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 86 (91%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 22.9mg||7 %|
|Sodium 144.3mg||5 %|
|Potassium 50.9mg||1 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.5g|
|Protein 0.8g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 94
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!