Stovetop Roast Chicken with Spicy Thai Sauce

2 comments

Appears in Cook's Illustrated November/December 2008, America's Test Kitchen TV

One skillet and a Chinese technique were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven.

SERVES 4

TIME 55 minutes

WHY THIS RECIPE WORKS

For a stovetop chicken recipe with crisp, golden skin, evenly cooked meat, and a flavorful sauce, we found that searing the chicken, steaming it, and then searing it again gave us the result we were looking for. Once our chicken was cooked ...

Print