Roasted Chicken with Garlic-Sherry Sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches. âSheri Sidwell, Alton, Illinois Ingredients:
2 quarts water |
1/2 cup salt |
4 bone-in chicken breast halves (12 ounces each) |
3/4 teaspoon pepper, divided |
2 teaspoons canola oil |
8 garlic cloves, peeled and thinly sliced |
1 cup reduced-sodium chicken broth |
1/2 cup sherry or additional reduced-sodium chicken broth |
3 fresh thyme sprigs |
1/4 cup butter, cubed |
1 teaspoon lemon juice |
Directions:
1. For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature.
2. Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times.
3. Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat.
4. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon.
5. In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken. Yield: 4 servings.
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