Ingredients for Pan Roasted Chicken Breasts With Onion And Ale Sauce
- Bay Leaf
- Light Brown Sugar
- Kosher Salt
- Chicken Breast Halves
- Ground Black Pepper
- Vegetable Oil
- 1 medium yellow onion, chopped
- Low Sodium Chicken Broth
- 1 cup brown ale (Newcastle or Samuel Smith's Nut Brown Ale recommended)
- Fresh Thyme
- Unsalted Butter
- Table Salt
- ½ teaspoon cider vinegar
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How to Make Pan Roasted Chicken Breasts With Onion And Ale Sauce
- Prepare the brine: Dissolve 2 teaspoons of salt in 2 quarts of cold water in a large bowl or container.
- Brine the chicken: Submerge the chicken breasts in the brine and refrigerate for at least 30 minutes (or up to 2 hours for extra flavor).
- Rinse and dry: Rinse the chicken breasts under cold running water and pat them completely dry with paper towels.
- Season the chicken: Season both sides of the chicken breasts generously with freshly ground black pepper.
- Preheat oven & prepare skillet: Adjust oven rack to the lowest position and preheat oven to 450°F (232°C). Heat 1 tablespoon of olive oil in a heavy-bottomed 12-inch oven-safe skillet over medium-high heat until it just begins to smoke.
- Brown the chicken: Sear the chicken breasts skin-side down for 5 minutes until deeply golden brown. Flip and brown the other side for 3 minutes.
- Roast the chicken: Return the chicken to the skillet, skin-side down. Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the thickest part of the breast registers 160°F (71°C) on an instant-read thermometer and the juices run clear when pierced with a knife.
- Rest the chicken: Remove the chicken from the skillet and let it rest on a platter for 5-10 minutes before slicing.
- Make the sauce: While the chicken rests, pour off most of the fat from the skillet. Add 1 medium yellow onion (chopped) to the skillet and cook over medium-high heat, stirring frequently, until softened (about 3 minutes).
- Simmer the sauce: Add 1 cup of chicken broth, 1 bay leaf, 1 tablespoon of brown sugar, 1 cup of brown ale (Newcastle or Samuel Smith's Nut Brown Ale recommended), and 1 teaspoon of fresh thyme to the skillet.
- Reduce and thicken: Increase the heat to high and simmer rapidly, scraping up any browned bits from the bottom of the skillet with a wooden spoon, until the sauce has slightly thickened and reduced to about ¾ cup (about 5 minutes).
- Finish the sauce: Pour any accumulated juices from the chicken platter into the skillet. Reduce heat to medium, and whisk in 2 tablespoons of cold butter, one piece at a time. Season with salt and pepper to taste, stir in ½ teaspoon of cider vinegar, and discard the bay leaf.
- Serve: Spoon the sauce generously over the sliced chicken breasts and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1181 g
Sugar
7g
Fat
38g
Carbs
0g
