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Pan-Roasted Chicken Breasts With Onion and Ale Sauce Recipe

Pan-Roasted Chicken Breasts With Onion and Ale Sauce Recipe

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Pan-Roasted Chicken Breasts With Onion and Ale Sauce

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Ingredients:

Serving

1 bay leaf
1 tsp light brown sugar
1 cup kosher salt
4 chicken breast halves, bone-in and skin-on about 3/4 lb each
ground black pepper
1 tsp vegetable oil
1/2 medium onion, sliced very thin
3/4 cup low sodium chicken broth
1/2 cup brown ale
1 sprig fresh thyme
3 tbsp unsalted butter, cut into 3 pieces
table salt
ground black pepper
1/2 tsp cider vinegar

Directions:

Dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season chicken with pepper.
Adjust oven rack to lowest position and heat oven to 450 degrees.
Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.).
Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add onion, then set skillet over medium-high heat and cook, stirring frequently, until onion is softened, about 3 minutes. Add chicken broth, bay, brown sugar,brown ale, and thyme; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper, add 1/2 teaspoon cider vinegar and discard bay. Spoon sauce around chicken breasts and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	613.95 Kcal (2570 kJ)
Calories from fat	360.56 Kcal
		% Daily Value*
Total Fat	40.06g	62%
Cholesterol	198.02mg	66%
Sodium	7473.03mg	311%
Potassium	606.62mg	13%
Total Carbs	21.17g	7%
Sugars	4.07g	16%
Dietary Fiber	2.27g	9%
Protein	44.93g	90%
Vitamin C	1mg	2%
Vitamin A	0.1mg	4%
Iron	2mg	11%
Calcium	63.2mg	6%

Amount Per 100 g
Calories	194.15 Kcal (813 kJ)
Calories from fat	114.02 Kcal
		% Daily Value*
Total Fat	12.67g	62%
Cholesterol	62.62mg	66%
Sodium	2363.19mg	311%
Potassium	191.83mg	13%
Total Carbs	6.69g	7%
Sugars	1.29g	16%
Dietary Fiber	0.72g	9%
Protein	14.21g	90%
Vitamin C	0.3mg	2%
Iron	0.6mg	11%
Calcium	20mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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