Pan-Roasted Chicken with Sherry-Rosemary Sauce

Published September 1, 2002.

Why this recipe works:

Could we use a restaurant technique to develop a roasted chicken recipe with just 20 minutes of cooking time? Taking up the challenge, we cut a whole chicken into pieces, then soaked them in a saltwater solution. Before roasting the chicken pieces, we browned them on both sides in just a… read more

Could we use a restaurant technique to develop a roasted chicken recipe with just 20 minutes of cooking time? Taking up the challenge, we cut a whole chicken into pieces, then soaked them in a saltwater solution. Before roasting the chicken pieces, we browned them on both sides in just a teaspoon of oil on the stovetop, then slid the pan into a 450-degree oven to complete the cooking. Our pan-roasted chicken recipe produced juicy, tender meat, and crisp, flavorful skin in record time.

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Serves 4

Brining the chicken is optional but highly recommended. If you opt not to brine, use a kosher chicken if one is available (kosher chickens are salted during processing and have the moistness and flavor of brined chickens). This recipe requires a 12-inch ovenproof skillet. The handle will be blisteringly hot after being in the oven, so be sure to use a potholder or oven mitt to remove the skillet from the oven and when handling the skillet as you make the sauce. Dry white wine may be substituted for the vermouth.

Ingredients

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