Stovetop Roast Chicken with Sake Glaze

Name: Stovetop Roast Chicken with Sake Glaze
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; 3 tablespoons, sugar; 3 tablespoons, soy sauce; 1 teaspoon, cornstarch; 3/4 cup, sake; 2 tablespoons, cold unsalted butter; 2 tablespoons, thinly sliced scallion greens

1 comment

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

Main Courses

Chicken

Weeknight

One skillet and a trick from Chinese cookery 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 ...

This is a members' feature.