Cast Iron Oven-Seared Chicken Breasts with Leek and Tarragon Pan Sauce
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WHY THIS RECIPE WORKS
Bone-in, skin-on chicken breasts are more flavorful than boneless, skinless breasts, but getting the skin to crisp without overcooking the delicate meat can be a challenge. We developed a streamlined method that starts by preheating a cast-... Read More
GATHER YOUR INGREDIENTS
Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, pat chicken dry with paper towels, rub with oil, and season with salt and pepper.
When oven reaches 500 degrees, place chicken skin side down in hot skillet. Reduce oven temperature to 450 degrees and roast until chicken is well browned and registers 160 degrees, 25 to 30 minutes, flipping chicken halfway through roasting.
Using potholders, remove skillet from oven. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest while making sauce.
Being careful of hot skillet handle, pour off all but 1 tablespoon fat from skillet. Add leek, cover, and cook over medium heat, stirring occasionally, until softened, 5 to 10 minutes. Stir in flour and cook, uncovered, for 1 minute. Slowly whisk in broth and vermouth, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until sauce is thickened and reduced to about 1 cup, 5 to 10 minutes.
Stir in any accumulated chicken juices. Off heat, whisk in butter, tarragon, and mustard. Season with salt and pepper to taste. Spoon sauce over chicken and serve.