How to make it

  • For brine: In large saucepan,bring water and salt to boil. cook and stir till salt is dissolved. Remove from the heat;cool to room temperature.
  • Place a large heavy-duty resealable plsastic bag inside a second large resealable bag;add chicken. carefully pour cooled brine into bag. Squeeze out as much air as possible;seal bags and turn to coat. Refrigerate for 1-2 hours,turning several times.
  • Drain and discard brine. Rinse chicken with cold water and pat dry.
  • Sprinkle with 1/2 tsppepper. In large ovenproof skillet,brown chicken in oil over med. heat.
  • Bake ,uncovered, at 400 degrees for 20-25 mins. Remove chicken and keep warm. Drain drippings,reserving 1 Tbs.
  • In the dripings,saute garlic for 1 min. Add the broth,sherry or additonal broth and thyme. Bring to a boi;cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter,lemon juice and remaining pepper. Serve with the chicken.

Reviews & Comments 1

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    " It was excellent "
    snowcat17 ate it and said...
    Leftovers?... What leftovers... I could EAT NOW!!! HIGH FIVE FORKS!!!!
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