{"id":180919,"date":"2018-09-11T01:01:37","date_gmt":"2018-09-11T05:01:37","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=180919"},"modified":"2018-09-11T01:01:37","modified_gmt":"2018-09-11T05:01:37","slug":"pan-roasting-chicken-produces-moist-meat-crisp-skin","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2018\/09\/11\/pan-roasting-chicken-produces-moist-meat-crisp-skin\/","title":{"rendered":"Pan roasting chicken produces moist meat and crisp skin"},"content":{"rendered":"
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After lightly browning the second side of the chicken, we moved the skillet to an oven at 450 F where the chicken roasted for just 15 minutes. (Pixabay Photo)<\/figcaption><\/figure>\n

To develop a bone-in chicken breast recipe that produced moist meat, crisp skin, and a quick pan sauce, we turned to pan roasting, where the chicken is browned in a skillet on the stovetop and then slid, skillet and all, into a very hot oven to finish cooking.<\/p>\n

This method helped to protect the delicate white meat, which doesn’t have a lot of fat, from drying out. The chicken was added skin side down in a smoking hot skillet, where it formed a gorgeous brown crust and produced plenty of fond.<\/p>\n

After lightly browning the second side of the chicken, we moved the skillet to an oven at 450 F where the chicken roasted for just 15 minutes. While the chicken rested, we used the browned bits left in the pan to make a flavourful pan sauce. You will need a 12-inch oven-safe skillet for this recipe. If using kosher chicken, do not brine. If brining the chicken, do not season with salt in first step.<\/p>\n

PAN-ROASTED CHICKEN BREASTS WITH SHALLOT-THYME SAUCE<\/p>\n

Servings: 4<\/p>\n

Start to finish: 1 hour<\/p>\n

Chicken:<\/p>\n

4 (12-ounce) bone-in split chicken breasts, trimmed, brined if desired<\/p>\n

Salt and pepper<\/p>\n

1 tablespoon vegetable oil<\/p>\n

Sauce:<\/p>\n

1 large shallot, minced<\/p>\n

3\/4 cup chicken broth<\/p>\n

1\/2 cup dry vermouth or white wine<\/p>\n

2 sprigs fresh thyme<\/p>\n

3 tablespoons unsalted butter, cut into 3 pieces and chilled<\/p>\n

Salt and pepper<\/p>\n

For the chicken: Adjust oven rack to middle position and heat oven to 450 F. Pat chicken dry with paper towels and season with salt and pepper.<\/p>\n

Heat oil in 12-inch oven-safe skillet over medium-high heat until just smoking. Cook breasts, skin side down, until well browned, 6 to 8 minutes. Flip breasts and brown lightly on second side, about 3 minutes. Flip breasts skin side down, transfer skillet to oven, and roast until chicken registers 160 F, 15 to 18 minutes.<\/p>\n

Remove skillet from oven (skillet handle will be hot). Transfer chicken to serving dish and let rest while making sauce.<\/p>\n

For the sauce: Being careful of hot skillet handle, pour off all but 1 teaspoon fat left in skillet. Add shallot and cook over medium heat until softened, about 2 minutes. Stir in broth, vermouth, and thyme sprigs, scraping up any browned bits, and simmer until thickened and measures 2\/3 cup, about 6 minutes.<\/p>\n

Discard thyme sprigs and stir in any accumulated chicken juices. Reduce heat to low and whisk in butter, 1 piece at a time. Off heat, season with salt and pepper to taste. Spoon sauce over chicken and serve.<\/p>\n

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Nutrition information per serving: 280 calories; 134 calories from fat; 15 g fat (6 g saturated; 0 g trans fats); 109 mg cholesterol; 360 mg sodium; 2 g carbohydrate; 0 g fiber; 1 g sugar; 27 g protein.<\/p>\n

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For more recipes, cooking tips and\u00a0ingredient\u00a0and product reviews, visit https:\/\/www.americastestkitchen.com<\/span><\/a>. Find more recipes like Pan-Roasted Chicken Breasts with Shallot-Thyme Sauce in “How to Roast Everything .”<\/p>\n","protected":false},"excerpt":{"rendered":"

To develop a bone-in chicken breast recipe that produced moist meat, crisp skin, and a quick pan sauce, we turned …<\/p>\n","protected":false},"author":44,"featured_media":180920,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-180919","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-americas-test-kitchen","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/180919","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=180919"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/180919\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/180920"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=180919"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=180919"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=180919"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}