Crispy-Skinned Chicken Breasts with Maple–Sherry Vinegar Pan Sauce
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By Andrew Janjigian
Appears in Cook's Illustrated January/February 2014
The most effective approach to achieving chicken breasts with evenly golden, shatteringly crispy skin? Treat them like duck.
WHY THIS RECIPE WORKS
To create a pan-seared chicken breast with shatteringly crispy skin and moist, tender meat, we start the breasts skin side down in a cold pan and weigh them down briefly with a pot to ensure good contact. Once the skin starts to brown, we r...