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Ingredients
- 1/2 cup kosher salt or 3/4 cup table salt
- 1 whole chicken (3 1/2 to 4 pounds) cut into 8 pieces. Cut each breast in half. Discard wings. Trim excess fat.
- Ground black pepper
- 1 tsp vegetable oil
- 1 large shallot minced (about 4 Tbsp)
- 3/4 cup low-sodium chicken broth
- 1/2 cup dry vermouth
- 2 sprigs fresh thyme
- 3 tbsp unsalted butter
Details
Servings 4
Preparation time 20mins
Cooking time 50mins
Preparation
Step 1
Brine Chicken:
dissolve salt in 2 1/2 quarts of cold water in a large container or bowl. Submerge chicken pieces and refrigerate about 30 minutes. Rinse under running water and pat dry. Season with pepper.
Heat oven: Adjust rack to lowest position and set to 450 degrees.
Brown chicken stovetop:
Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke. Swirl skillet to cover evenly with oil.
Brown chicken pieces skin-side town until deep golden - about 5 minutes. Turn chicken pieces and brown till golden on second side, about 4 minutes longer.
Roast till done in oven:
Turn chicken skin-side down and place skillet in oven. Roast until juices run clear or thickest part of breast registers 160 degrees, and thickest part of thigh is 175 - about 10 minutes longer. Transfer chicken skin side up to heated platter. Cover lightly with foil.
Make sauce:
Pour off most fat from pan. Add shallot and saute till soft - about 1 1/2 minutes. Add chicken broth, vermouth, and thyme and simmer rapidly, loosening browned bits. Reduce to about 2/3 cup - 6 minutes. Pour accumulated chicken juices from platter to skillet. Discard thyme, and whisk in butter gradually.
Return chicken briefly to pan skin-side-up to reheat and serve immediately with sauce.
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