Stovetop Roast Chicken with Spicy Thai Sauce

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Appears in Cook's Illustrated November/December 2008, America's Test Kitchen TV

One skillet and a Chinese technique were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven.

SERVES4

TIME55 minutes

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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