Stovetop Roast Chicken With Lemon-Herb Sauce

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stovetoproastchicken.jpgA rare easy and fairly quick (~30-40 minute) recipe from Cook's Illustrated. True to form, the chicken is cooked in a three step, sear-steam-crisp process, but in happens pretty fast and with only one pan. The pan sauce only takes a few minutes and is well worth it.

Chicken:
3 1/2 lbs bone-in, skin on chicken pieces (breasts, thighs, and/or drumsticks)
salt and pepper
1 tbs. vegetable oil, divided
1 c. low sodium chicken broth
Pat chicken dry and season with salt and pepper. Heat 2 tsp. oil in a 12" nonstick skillet over medium-high heat until shimmering. Add chicken pieces skin-side down and cook without moving until golden brown, 5-8 minutes.
Flip chicken skin-side up. Reduce head to medium-low, add 3/4 c. broth to skillet, cover, and cook until thermometer in thickest part of chicken reads 155 degrees for breasts and 170 degrees for legs and thighs, 10-16 minutes. 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 tsp. oil to skillet and heat over medium-high heat until oil is shimmering. Return chicken pieces skin-side down and sook undisturbed until skin is deep golden brown and crisp and it reaches 160 degrees for breasts and 175 degrees for legs and thighs, 4-7 minutes. Transfer to serving platter and tent loosely with foil.

Lemon-Herb Sauce:
1 tsp. vegetable oil
1 medium shallot or small onion, minced
1 tsp. flour
1/2 lemon, juiced (~1 tbs.)
1.5 tbs. fresh parsley, minced (or 1/2 tsp. dried)
1.2 tbs fresh chives, minced (or 1/2 tsp. dried thyme leaves)
1 tbs. butter (optional)
salt and pepper
Skim fat from reserved cooking liquid and add enough broth to measure 3/4 cup.
Heat oil in now-empty skillet over low heat. Add shallot (or onion) 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. Simmer rapidly until reduced to 1/2 cup, 2-3 minutes. Stir in any accumulated juices from resting chicken, return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, herbs, and butter (if using). Season with salt and pepper. Pour sauce around chicken and serve.

Derived from Cook's Illustrated, Nov-Dec 2008

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