20 Minute Crispy Chickena

Ingredients

Chicken



1. Dissolve salt in 2 quarts cold water and pat dry with paper towels. Sprinkle with ground pepper. Place oven rack near the bottom and preheat to 450°.



2. Heat oil in heavy 12 inch ovenproof skillet over medium-high heat until it smokes a bit, or about 3 minutes. Place chicken skin side down and fry about 5 minutes. Use a splatter screen or lay a sheet of paper towel over the pan to control spatters without trapping the steam inside and turning the chicken mushy. Turn and brown until golden on the second side, about 4 minutes.



3. Turn chicken skin side down again and place skillet in oven. Roast for about 10 minutes, until thickest part of thighs registers 175° using an instant read thermometer. Remove chicken to platter and let rest while making sauce.



Sauce



1. Add shallot to pan juices and cook over medium-high heat for about 1 1/2 minutes.



2. Add broth vermouth and thyme. Turn burner to high and simmer until reduced and slightly thickened, about 6 minutes.



3. Discard thyme and whisk in butter. Season with salt and pepper.



4. Return chicken to skillet and simmer to heat through, about 1 minute. Serve immediately.

Directions

To Brine Chicken:
Dissolve salt in 2 quarts cold water and pat dry with paper towels. Sprinkle with ground pepper. Place oven rack near the bottom and preheat to 450 degrees.
Heat oil in heavy 12 inch ovenproof skillet over medium-high heat until it smokes a bit, or about 3 minutes. Place chicken skin side down and fry about 5 minutes. Use a splatter screen or lay a sheet of paper towel over the pan to control spatters without trapping the steam inside and turning the chicken muchy. Turn and brown until golden on the second side, about 4 minutes. Turn chicken skin side down again and place skillet in oven. Roast for about 10 minutes, until thickest part of thighs registers 175 degrees using an instant read thermometer. Using oven mitt, remove from oven. Remove chicken to platter and let rest while making sauce.
To Make Sauce:
Add shallot to pan juices and cook over medium-high heat for about 1'1/2 minutes. Add broth vermouth and thyme. Turn burner to high and simmer until reduced and slightly thickened, about 6 minutes. Discard thyme and whisk in butter. Season with salt and pepper. Return chicken to skillet and simmer to heat through, about 1 minute. Serve immediately.
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