Pan-Roasted Chicken Breasts with Onion and Ale Sauce

Name: Pan-Roasted Chicken Breasts with Onion and Ale Sauce
Yield: Serves 4
Ingredients: 1 cup, kosher salt (or 1/2 cup table salt); 2 , whole bone-in, skin-on chicken breasts about 1 1/2 pounds each, prepared according to; , Ground black pepper; 1 teaspoon, vegetable oil; 1/2 , medium onion, sliced very thin; 3/4 cup, low-sodium chicken broth; 1/2 cup, brown ale; 1 sprig, fresh thyme; 1 , bay leaf; 1 teaspoon, brown sugar; 3 tablespoons, unsalted butter, cut into 3 pieces; 1/2 teaspoon, cider vinegar; , Salt and ground black pepper

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Appears in Cook's Illustrated March/April 2003

Main Courses

Chicken

Weeknight

For crisp skin, moist meat, and a quick pan sauce, this restaurant method is worth investigating.

SERVES4

TIME1 hour, plus 30 minutes brining

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, ...

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