Pan-roasted chicken with cognac sauce
Yield: 4 servings
2 TBSP vegetable or canola oil
4 (6-ounce) chicken breasts, skinless and boneless
Kosher salt and freshly ground pepper
2 medium shallots, minced
1 medium clove garlic, minced
2 teaspoons minced thyme
1/3 cup cognac or brandy
¼ cup chicken broth, low-sodium
½ cup heavy cream
Preheat an oven to 400 degrees and position the oven rack in the middle.
Pat dry the chicken breasts and sprinkle with salt and pepper and set aside. Place a large oven-proof skillet over a moderate-high heat and add oil. When the oil is shimmering, carefully add the chicken breast and cook until golden-brown, about 4 minutes. Using tongs, flip the chicken and transfer the skillet into the oven to roast until the inserted instant read thermometer reads 165 degreees, aobut 13 to 14 minutes. Transfer the chicken to a plate, tent with aluminum foil; reserving the skillet and set aside.
Return the skillet to the stove and add the shallots and thyme and cook until the shallots are tender, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the cognac and chicken broth, using a silicone spatula to crape any browned bits from the bottom of the pan. Bring the liquid to a boil and continue to cook until it has reduced by half. Reduce the heat to a simmer, add the cream and allow the sauce to thicken until it coats the back of a spoon, about 5 mantes. Taste and adjust seasoning with salt and pepper.
TO serve: Slice the chicken and arrange onto the warmed plates. Ladle the cognac sauce over the chicken and serve immediately.
Noon Cooking - January 16, 2014
1720 Valley View Drive