Recipe

Cooks Illustrated Stovetop Roast Chicken With Grapefruit Tarragon Sauce Recipe

	Choclytcandy / All my dishes 11 months ago Cook's Illustrated Magazine Novemeber and December 2008. This may seem very involved but the test kitchen experiments with different cooking techniques to extract the best flavors from each ingredient as well as ensure that it is aesthically appealing.... More Prep:10m Cook:40m Servings:4	Choclytcand
	stovetop roas chicken with grapefruit tarragon sauce

Does this look good? Yeah! / Nope

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Ingredients

3 1/2 lb bone-in, chicken parts (breasts, thighs, drumsticks, etc), trim excess fat

1 tbs vegetable oil

1 1/4 cups low-sodium chicken broth

Grapefruit-Tarragon Sauce:

1 tsp vegetable oil

1 medium shallot, minced

1 grapefruit, rind and pith removed and segments cut into 1/2-inch pieces, juice reserved.

1 tbs honey

1 tbs chopped fresh tarragon leaves

1 tbs cold unsalted butter

Salt and ground black pepper

Directions

Pat chicken dry and season with salt and pepper. Heat 2 tbs oil in 12-inch nonstick skillet over medium-high heat until shimmering.

Add chicken pieces skin-side down and cook without moving until golden brown, 5 to 8 minutes.

Using tongs, flip chicken pieces skin-side up. Reduce heat to medium-low, add 3/4 cup broth to skillet, cover, and cook until instant-read thermometer inserted into thickest part of chicken registers 155 degrees for breasts and 170 degrees for legs and thighs, 10-16 minutes (smaller pieces may cook faster than larger pieces). Transfer chicken to plat, skin-side up.

Pour off liquid from skillet into 2 cup measuring cup and reserve. Using tongs, wipe skillet with paper towels. Add remaning teaspoon oil to skillet and heat over medium-high heat until oil is shimmering. Return chicken pieces skin-side down and cook undisturbed until skin is deep golden brown and crisp and it reaches 160 degrees for breasts and 175 degrees for legs and thighs, 4-7 minutes. Transfer to a serving platter and tent loosely with foil. Using spoon, skim fat from reserved cooking liquid and add enough broth to measure 3/4 cup.

Heat oil in a now empty skillet over low heat. Add shallot, and cook stirring frequently until softened, about 1 minute. Increase heat to medium-high, add reserved cooking liquid and reserved grapefruit juice; bring to a simmer, scraping skillet bottom with wooden spoon to loosen brown bits. Simmer rapidly until reduced to 1/4 cup, 4-6 minutes. Add grapefruit segments, honey, andy any accumulated juices from resting chicken and return to simmer. Off heat stir in tarragon and butter, season with salt and pepper. Pour sauce around chicken and serve immediately.

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Comments

chihuahua 11 months ago said:
This sounds excellent. I cook a lot of chicken and am always searching for a new way to make dinner. Thanks.

Chi

lacrenshaw 11 months ago said:
A fellow Cook's Illustrated fan! Good for us, choclyt. I've never read a more informative magazine in the realm of cooking. I'm also a big fan of Alton Brown's "Good Eats" program on Food Network. He seems to always be teaching you something. This sauce sounds excellent! I would never think of grapefruit as an impending sauce ingredient. Thanks and five forks to you,choclyt!
Lorraine

minitindel 11 months ago said:
Hi there this sounds fantastic i love cooks illustrated .......i love chicken any old way
five plus

tink

angelinaw 11 months ago said:
An excellent sounding chicken recipe! (You can never have too many)Even though it's detailed, I like it because you can follow it. Thanks for sharing! High-five!

bluewaterandsand 11 months ago said:
Superb!

trigger 11 months ago said:
I have made this recipe before and it is wonderful.
I am a big Cooks Fan as well.
Five forks and a smile :)

lori4flavor 10 months, 4 weeks ago said:
This sounds superb! Love the tarragon and grapefruit in this. Bookmarked + ^5

verybluejenny 10 months, 2 weeks ago said:
This sounds yummy! i love cooks illustrated and cooks country magazines! it's so informative and the recipes are spot-on.

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