Pan-Roasted Chicken Breasts with Sage-Vermouth Sauce
Why This Recipe Works
To develop a bone-in chicken breast recipe that would produce moist, tender, and crisp-skinned breasts, we turned to pan-roasting, a restaurant technique in which food is browned in a skillet on the stovetop and then slid, skillet and all, into a hot oven to finish cooking. We brined the breasts first for moist and better-seasoned chicken. After cooking the chicken at 450 degrees for crisp skin, we used the caramelized drippings, or fond, left in the pan to make a quick and flavorful sauce for our bone-in chicken breast recipe.