PAN ROASTED CHICKEN BREASTS WITH ORANGE BRANDY SAUCE

By Clarabell

Ingredients

• For the chicken
• 2 c fresh orange juice
• 2 T grated orange zest
• Kosher salt
• 6 boneless, skin-on chicken breast halves
• 2 T olive oil
• Freshly ground pepper
• For the sauce
• 3 T unsalted butter
• 1 medium shallot, minced\
• 1/2 c chicken broth
• 1 orange, cut into segments
• 1 T chopped flat leaf parsley
• Kosher salt and freshly ground pepper

Preparation

Step 1

BRINE THE CHICKEN
Combine the orange juice, zest, 6 T salt and 4 c water in a plastic bag or bowl; stir to dissolve the salt. Add the chicken breasts and refrigerate for 2 -3 hours.

COOK THE CHICKEN
Position a rack in the center of the oven and heat the oven to 400º F. Remove the chicken from the brine and pat it dry with paper towels. Heat the olive oil in a 12 inch oven proof skillet over medium high heat until shimmering hot. Add the chicken skin side down in a snug single layer and cook until the skim is golden brown, 3-5 minutes. Turn the chicken, season with ¼ t salt and a few grinds of pepper, and put the pan in the oven. Roast the chicken until an instant read thermometer registers 165ºF in the center of the thickest breast, about 15 minutes. Remove from the oven, transfer the chicken to a carving board, tent with foil, and let rest while you make the sauce.

MAKE THE SAUCE
Pour the juices from the skillet into a heat proof measuring cup. Let the fat rise to the surface and then spoon it off

Melt 2 T of the butter in the skillet over medium high heat. Add the shallot and cook, stirring, until soft, 1-2 minutes. Off the heat, add the brandy. Return the pan to the heat and cook, scraping the bottom of the pan until the brandy has almost evaporated, about 30 seconds. Increase the heat to high and add the orange juice. Boil until thick and syrupy and reduced to about 1/3 c, about 5 minutes. Add the chicken broth, pan juices, and any juices from the carving board. Boil until reduced to about 3/4 c, about 3 minutes

Swirl in the orange segments. Then, off the heat, swirl in the remaining 1 T butter and the parsley until the butter is melted. Season to taste with salt, and a few grinds of pepper.

To serve, cut the chicken on the diagonal into thin slices and arrange on plates, Drizzle with the sauce.