Stovetop Roast Chicken with Grapefruit-Tarragon Sauce

Name: Stovetop Roast Chicken with Grapefruit-Tarragon Sauce
Yield: Serves 4
Ingredients: 3 1/2 pounds, bone-in, skin-on chicken pieces (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note); , Salt and ground black pepper; 1 tablespoon, vegetable oil; 1 - 1 1/4 cups, low-sodium chicken broth; 1 teaspoon, vegetable oil; 1 medium, shallot, minced (about 3 tablespoons); 1 , grapefruit, rind and pith removed and segments cut into 1/2-inch pieces, juice reserved (about 1/2 cup); 1 tablespoon, honey; 1 tablespoon, chopped fresh tarragon leaves; 1 tablespoon, cold unsalted butter; , Salt and ground black pepper

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Appears in Cook's Illustrated November/December 2008

Main Courses

Chicken

Weeknight

SERVES4

TIME55 minutes

Stovetop Roast Chicken with Grapefruit-Tarragon Sauce

WHY THIS RECIPE WORKS

For a stovetop chicken recipe with crisp, golden skin, evenly cooked meat, and a flavorful sauce, we found that searing the chicken, steaming it, and then searing it again gave us the result we were looking for. Once our chicken was cooked ...

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