Cooks Illustrated Stovetop Roast Chicken with Grapefruit Tarragon SauceFrom choclytcandy 7 years ago
- 3 1/2 lb bone-in, chicken parts (breasts, thighs, drumsticks, etc), trim excess fat shopping list
- 1 tbs vegetable oil shopping list
- 1 1/4 cups low-sodium chicken broth shopping list
- grapefruit-Tarragon Sauce: shopping list
- 1 tsp vegetable oil shopping list
- 1 medium shallot, minced shopping list
- 1 grapefruit, rind and pith removed and segments cut into 1/2-inch pieces, juice reserved. shopping list
- 1 tbs honey shopping list
- 1 tbs chopped fresh tarragon leaves shopping list
- 1 tbs cold unsalted butter shopping list
- salt and ground black pepper shopping list
How to make it
- 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.
People Who Like This Dish 5
The Cookchoclytcandy IN
The Rating8 people
This sounds excellent. I cook a lot of chicken and am always searching for a new way to make dinner. Thanks.
Chichihuahua in Sonoma County loved it
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 sa...morelacrenshaw in Horsham loved it
hi there this sounds fantastic i love cooks illustrated .......i love chicken any old way
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it