This recipe offers a foolproof method for cooking chicken breasts that results in moist and tender meat. Brining is a crucial step, as it helps to lock in moisture and enhance the overall juiciness of the chicken. Additionally, leaving the skin on during the cooking process adds an extra layer of flavor, sealing in the juices. It can easily be removed before serving for those who prefer skinless chicken.
Pan-roasting the chicken breasts not only ensures even cooking but also creates caramelized drippings, or fond, in the skillet. The fond is a valuable base for creating a rich and flavorful sauce to accompany the chicken. With this recipe, you have the creative freedom to experiment with different wines and herbs, allowing you to customize the sauce according to your preferences and imagination. The technique for making the sauce will remain consistent regardless of the specific ingredients chosen.
Ingredients
- 4 bone-in, skin-on chicken breasts (try to get similarly sized breasts so they cook evenly. Alternatively, you can buy a whole chicken and butcher it yourself, making stock out of the leftover chicken pieces)
- Kosher salt and freshly ground pepper, for seasoning the breasts
- 1 tablespoon olive oil
- 1 large shallot, finely minced
- 1 cup chicken broth, ideally homemade
- ½ cup dry vermouth
- 6–8 sage leaves torn in half (you may want more depending on the size of the leaves)
- 3 tablespoons unsalted butter, cut into 4 pieces, plus 1 tablespoon for sautéing
- 15 grinds freshly ground white pepper
- Salt to taste
- 1 tablespoon salt
- Enough water to cover the chicken breasts
Preparation
In a large bowl, add 1 tablespoon kosher salt and chicken breasts. Add enough water to cover the breasts. Brine for at least 1 hour or up to 4 hours at room temperature. If brining for more than 4 hours, place in the refrigerator.
Preheat oven to 450 degrees F.
Take the chicken pieces out of the brine and pat dry. They must be dry to get a good sear.
Heat 1 tablespoon unsalted butter in an oven-proof medium skillet until hot (but not yet smoking). Add breasts skin side down and cook until golden brown, about 5 minutes. Flip over and cook the other side until golden. Put into the oven and cook for about 10 minutes, or until the temperature reads 145 degrees. Remove the breasts from the pan and place on a plate, cover with foil and set aside while you make your sauce.
Pour most of the fat out of the pan, leaving 1 tablespoon. Add the minced shallots and sauté until softened, but not brown. Add the chicken stock and vermouth and cook over medium-high heat until it has reduced to about ¾ of a cup. Add 1 pat of butter and swirl in a circular motion until melted. Repeat with the remaining butter. Add sage leaves, salt and pepper. Taste and add more seasoning if needed. The sauce should have a nice gloss to it and be slightly thick.
Place chicken breasts on a serving plate and generously pour sauce over. Garnish with fried sage leaves.
