Stovetop Roast Chicken with Spicy Thai Sauce

Name: Stovetop Roast Chicken with Spicy Thai Sauce
Yield: Serves 4
Ingredients: 3 1/2 pounds, bone-in, skin-on chicken pieces (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note); , Salt and ground black pepper; 1 tablespoon, vegetable oil; 1 - 1 1/4 cups, low-sodium chicken broth; 3 tablespoons, lime juice; 1/4 cup, light brown sugar; 2 cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 1 tablespoon, fish sauce; 1 teaspoon, red curry paste; 2 tablespoons, chopped fresh cilantro leaves

Main Courses
Chicken
Weeknight

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

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