Pan-Roasted Chicken with Cognac-Mustard Sauce

Name: Pan-Roasted Chicken with Cognac-Mustard Sauce
Yield: Serves 4
Ingredients: 1 1/2 cups, kosher salt or 3/4 cup table salt; 1 , whole chicken (3 1/2 to 4 pounds), cut into 8 pieces (follow illustrations below, then cut each breast piece in half), discard wings, and trim excess fat; , Ground black pepper; 1 teaspoon, vegetable oil; 1 , large shallot, minced (about 4 tablespoons); 3/4 cup, low-sodium chicken broth; 1/4 cup, Cognac or brandy; 1/4 cup, white wine; 2 sprigs, fresh thyme; 1 tablespoon, Dijon mustard; 2 tablespoons, unsalted butter, cut into 2 pieces; , Salt and ground black pepper

Main Courses
Chicken

Appears in Cook's Illustrated September/October 2002

A restaurant technique promises superbly crisp skin on roast chicken with just 20 minutes of cooking time. Is it too good to be true?

SERVES 4

TIME 1 hour, plus 30 minutes brining

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