Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce

Name: Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce
Yield: Serves 2
Ingredients: 2 (10- to 12-ounce) bone-in split, chicken breasts; , Kosher salt and pepper; 2 tablespoons, vegetable oil; 1 , shallot, minced; 1 teaspoon, all-purpose flour; 1/2 cup, chicken broth; 1/4 cup chopped, pickled hot cherry peppers, plus 1/4 cup brine; 1 tablespoon, unsalted butter, chilled; 1 teaspoon, minced fresh thyme; , Salt and pepper

Main Courses
Chicken

By Andrew Janjigian ･ Appears in Cook's Illustrated January/February 2014, America's Test Kitchen TV

The most effective approach to achieving chicken breasts with evenly golden, shatteringly crispy skin? Treat them like duck.

SERVES 2

TIME 55 minutes, plus 1 hour salting

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