Name: Roasted Chicken with Garlic-Sherry Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 2 quarts water -; 1/2 cup salt -; 4 bone-in chicken breast halves (12 ounces each) -; 3/4 teaspoon pepper, divided -; 2 teaspoons canola oil -; 8 garlic cloves, peeled and thinly sliced -; 1 cup reduced-sodium chicken broth -; 1/2 cup sherry or additional reduced-sodium chicken broth -; 3 fresh thyme sprigs -; 1/4 cup butter, cubed -; 1 teaspoon lemon juice -

Roasted Chicken with Garlic-Sherry Sauce

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Chicken with Garlic-Sherry Sauce

1. 2 quarts water -

2. 1/2 cup salt -

3. 4 bone-in chicken breast halves (12 ounces each) -

4. 3/4 teaspoon pepper, divided -

5. 2 teaspoons canola oil -

6. 8 garlic cloves, peeled and thinly sliced -

7. 1 cup reduced-sodium chicken broth -

8. 1/2 cup sherry or additional reduced-sodium chicken broth -

9. 3 fresh thyme sprigs -

10. 1/4 cup butter, cubed -

11. 1 teaspoon lemon juice -

How to cook deliciously - Roasted Chicken with Garlic-Sherry Sauce

1. Stage

For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature.

2. Stage

Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times.

3. Stage

Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat.

4. Stage

Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon.

5. Stage

In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.