Crispy Skinned Chicken Breasts With Vinegar Pepper Pan Sauce Recipes
BRICK CHICKEN WITH VINEGAR PEPPERS
Weighing down the chicken with a skillet (our "brick" in this case) while you sear it ensures a crispy, golden skin. Then you sauté a mess of peppers with onion and garlic; mix in vinegar, sugar, and capers to great an agrodolce sauce; and combine it all with the browned bird, so the flavors meld as it finishes cooking in the oven.
Provided by Lauryn Tyrell
Categories Chicken Recipes
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F with a rack in center. Season all sides of chicken generously with salt and pepper. Heat a large nonstick skillet over medium; add butter and 1 tablespoon oil.
- When butter melts and foam subsides, add chicken, skin-side down. Place a piece of foil on top of chicken and top with a second heavy skillet to weigh down. Cook, undisturbed, until skin forms a golden-brown crust, 10 to 12 minutes. Remove top skillet and foil. Transfer chicken to a plate, skin-side up.
- Discard fat in skillet. Return to medium-high heat and add remaining 1 tablespoon oil. Add peppers and onion, season with salt, and cook, stirring occasionally, until vegetables are browned in places, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in broth, vinegar, sugar, capers, and rosemary; season with salt and pepper. Bring mixture to a boil, then transfer to a 9-by-13-inch roasting pan or baking dish along with chicken, skin-side up, and any accumulated juices.
- Roast until a thermometer inserted into thickest part of chicken reads 160°, about 20 minutes. Transfer chicken to a plate and loosely tent with foil. Return vegetables to oven; cook until sauce has reduced slightly, about 10 minutes more. Season. Serve chicken with vegetables and polenta, spooning juices over top.
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HOW TO GET CRISPY SKIN CHICKEN BREASTS - TODAY
From today.com
Estimated Reading Time 4 mins
- Buy skin-on split chicken breasts. If you go with boneless, skinless chicken breasts, you'll miss out on all of the lovely flavor that comes from the skin.
- Remove the bone. A butcher can do this for you, or you can do it yourself. It's easy, we promise. Here's how to do it according to Souza: "Place skin side down, on cutting board, with ribs facing away from knife hand.
- Flatten the breast. "Boning and flattening the chicken ensures that it makes even contact with the pan's surface — a must for rendering that fat and crisping the skin," says Souza.
- Refrigerate for up to 8 hours. The cool air inside the fridge makes the skin dry out a bit and is key for nice and crispy skin. Here's how to do it: Evenly sprinkle each breast with 1/2 teaspoon kosher salt.
- Let the chicken breasts warm to room temperature. You're moments away from the chicken skin of your dreams, but be patient. This step is key so the breast will cook evenly.
CRISPY-SKINNED CHICKEN BREASTS WITH VINEGAR-PEPPER PAN SAUCE
From today.com
3.6/5 (98)Category Entrées
- 1. Place 1 chicken breast, skin side down, on cutting board, with ribs facing away from knife hand. Run tip of knife between breastbone and meat, working from thick end of breast toward thin end. Angling blade slightly and following rib cage, repeat the cutting motion several times to remove ribs and breastbone from breast. Find short remnant of wishbone along top edge of breast and run tip of knife along both sides of bone to separate it from meat. Remove tenderloin (reserve for another use) and trim excess fat, taking care not to cut into skin. Repeat with second breast.
- 2. Using tip of paring knife, poke skin on each breast evenly 30 to 40 times. Turn breasts over and poke thickest half of each breast five to six times. Cover breasts with plastic wrap and pound thick ends gently with meat pounder until ½-inch thick. Evenly sprinkle each breast with 1/2 teaspoon kosher salt. Place breasts, skin side up, on wire rack set in rimmed baking sheet, cover loosely with plastic, and refrigerate for 1 hour or up to 8 hours.
- 3. Pat breasts dry with paper towels and sprinkle each breast with ¼ teaspoon pepper. Pour oil in 12-inch skillet and swirl to coat. Place breasts, skin side down, in oil and place skillet over medium heat. Place heavy skillet or Dutch oven on top of breasts. Cook breasts until skin is beginning to brown and meat is beginning to turn opaque along edges, about 7 to 9 minutes.
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