Pan Roasted Tarragon Chicken

Instructions

Preheat the oven to 450°F (232°C). Adjust the oven rack to upper-middle position.

In a liquid measuring cup, dissolve the cornstarch in 2 tablespoons broth. Whisk in the vinegar, honey, and remaining broth.

Pat the chicken dry with paper towels and season with salt and pepper.

In a 12-inch (30-cm) ovensafe skillet over medium-high heat, warm the oil until just smoking. Cook the chicken, working in batches if necessary, skin side down, until well browned, 6 to 8 minutes. Move to a plate, skin side up.

Pour off all but 1 tablespoon of fat from the skillet and return to medium-high heat. Add shallot and garlic and cook until fragrant and shallots are just beginning to look translucent, 30 to 90 seconds.

Whisk the broth mixture to redistribute the cornstarch and carefully add it to the skillet, scraping up any browned bits. Bring to boil and return chicken to skillet, skin side up, along with any accumulated juices.

Place the skillet in the oven and cook until the breasts register 160°F (71°C) and drumsticks and thighs register 175°F (79°C), 12 to 22 minutes. TESTER TIP: If cooking both leg and breast pieces, your drumsticks and thighs may be cooked through before the breasts are done. Remove them, and let the breasts continue to cook until done.

Arrange the chicken on a platter, tent loosely with aluminum foil, and let rest while preparing sauce.

Return the skillet to medium-high heat (the skillet handle will be hot), bring to a boil, and cook until the sauce has thickened slightly, 4 to 5 minutes.

Remove from the heat and whisk in the butter, tarragon, and any accumulated juices from platter into the sauce. Season with salt and pepper to taste. Spoon the sauce over the chicken and serve.

Mains