Stovetop Roast Chicken with Grapefruit-Tarragon Sauce

Name: Stovetop Roast Chicken with Grapefruit-Tarragon 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; 1 teaspoon, vegetable oil; 1 medium, shallot, minced (about 3 tablespoons); 1 , grapefruit, rind and pith removed and segments cut into 1/2-inch pieces, juice reserved (about 1/2 cup); 1 tablespoon, honey; 1 tablespoon, chopped fresh tarragon leaves; 1 tablespoon, cold unsalted butter; , Salt and ground black pepper

Main Courses
Chicken
Weeknight

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

One skillet and a trick from Chinese cookery 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

Stovetop Roast Chicken with Grapefruit-Tarragon Sauce

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