Stove-Top roast Chicken With Lemon Sauce |
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Prep Time: 15 Minutes Cook Time: 36 Minutes |
Ready In: 51 Minutes Servings: 8 |
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Adapted from Cook's Illustrated, Dec 2008 Ingredients:
1 (4 lb) whole chickens, bone-in and skin-on or 3 1/2 lbs chicken parts |
table salt |
ground black pepper |
1 tablespoon vegetable oil, divided |
1 cup low sodium chicken broth, divided |
1 teaspoon vegetable oil |
1 medium shallot, minced |
1 teaspoon flour |
1 tablespoon fresh lemon juice |
1 1/2 tablespoons minced fresh parsley |
1 1/2 tablespoons minced fresh chives |
1 tablespoon cold unsalted butter |
salt, to taste |
ground black pepper, to taste |
Directions:
1. Trim chicken of excess fat, but leave skin intact. Cut chicken into 8 pieces. Pat the chicken dry and sprinkle with salt and pepper.
2. Heat 2 tsp oil in a large skillet over medium-high heat. When shimmering and almost smoking, add chicken pieces, skin side down. Cook, undisturbed, 5-8 min or until golden brown.
3. Flip chicken over. Reduce heat to medium-low. Add 3/4 c broth, cover tightly and simmer 10-16 min, until breasts register 155°F and thighs register 170°F on instant read thermometer inserted into thickest part. Remove chicken to a plate, skin side up.
4. Drain liquid from skillet into Pyrex measuring cup. Wipe skillet clean with paper towel. Add 1 tsp oil to skillet and heat until oil is again shimmering. Return chicken to pan, skin-side down, and cook 4-7 min, until skin is deep golden brown, and breasts read 160°F and thighs 175°F Remove chicken to serving platter, skin-side up, and cover loosely with foil.
5. Skim fat from reserved liquids and add enough broth to make 3/4 c total.
6. Add 1 tsp oil to skillet (do not wipe clean this time) over low heat. Add shallot and cook, stirring often, until soft, 1 minute. Add flour and cook 30 seconds, stirring constantly. Increase heat to medium-high, add liquid, and bring up to a simmer, scraping the fond off the bottom of the pan with a wooden spatula or spoon. Keep at a rapid simmer 2-3 min, or until reduced to 1/2 cup. Add any juices accumulated in the serving platter.
7. Remove from heat and whisk in lemon juice, parsley, chives and butter. Adjust seasoning to taste, pour sauce around chicken, and serve.
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