Skillet-Roasted Chicken Breasts with Garlicky Green Beans
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By Andrew JanjigianAppears in Cook's Illustrated January/February 2019
The savory elixir left behind after roasting chicken is pure gold. We put it to good use.
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WHY THIS RECIPE WORKS
This recipe is a twofer from one skillet. First, we season bone-in, skin-on chicken breasts under the skin with salt. We place them skin side down in a cold skillet and then turn on the heat to slowly render and brown the skin without overc...
