Roasted Herbed Chicken With Vermouth Pan Sauce Recipes

ROASTED HERBED CHICKEN WITH VERMOUTH PAN SAUCE

Steps:

• Preheat the oven to 400°F, with the rack in the center. Put the chicken in a large bowl; season with salt and pepper. Add the oil, tarragon, thyme, and parsley, and toss to coat. Transfer the chicken and herbs to a 15 1/2 × 13-inch roasting pan; do not crowd. Scatter the garlic in the pan. Cook until the chicken skin is golden and crisp and the juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.
• Transfer the chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim the fat from the pan with a spoon, and discard. Set the roasting pan over medium-high heat on stove. Add the vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in the stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard the solids. Skim the fat with a spoon, and discard. Serve the sauce alongside the chicken and garlic.

LAMB PAN SAUCE

Steps:

• Pour red wine into the roasting pan in which the Lamb was cooked.
• Place over medium heat, and scrape up browned bits from bottom of pan.
• Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
• Strain sauce into a gravy boat, and serve hot with sliced lamb.

PAN-ROASTED CHICKEN BREAST WITH SAGE-VERMOUTH SAUCE

Steps:

• For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes.
• Rinse chicken pieces under running water and pat dry with paper towels.
• Season with pepper.
• Adjust oven rack to lowest position and heat oven to 450°F.
• Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil.
• Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.
• Turn chicken skin-side down and place in oven.
• Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°F on instant-read thermometer, 15 to 18 minutes.
• Transfer chicken to platter, and let rest while making sauce.
• SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
• Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
• Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage.
• Spoon sauce around chicken breast and serve immediatly.

ROASTED CHICKEN PROVENçAL

Steps:

• Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
• Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
• Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
• Serve in the pan or on a warmed platter, garnished with the thyme.